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Pork & Fennel Ragu - My Stir Crazy Kitchen
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Pork & Fennel Ragu

Ingredients

  • 1 lb pork shoulder cut into 1/2 inch chunks
  • 1/4 lb bacon diced
  • 4 cups thinly sliced fennel bulbs about 2 fennel bulbs
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 3/4 cup dry white wine or chicken broth
  • 1/2 Tbsp fresh rosemary finely chopped
  • 2 tsp fresh basil finely chopped
  • 1 28- oz can chopped tomatoes with juice
  • 1 tsp smoked paprika
  • 2 tsp crushed fennel seeds
  • salt & pepper to taste
  • oil as needed

Instructions

  • Coat the bottom of a large sauce pan with oil over medium heat.
  • Add the pork and sear until evenly browned.
  • Add the bacon and cook until the bacon is barely crisp.
  • Add the fennel, onion and garlic to the pan and cook until the onions are translucent.
  • Add the white wine to deglaze the pan, scraping the bits off the bottom.
  • Add the tomatoes, fresh herbs and spices to the pan, stir to combine.
  • Reduce heat to low and simmer until pork is tender. 
  • Season with salt & pepper.