Pork, beef & lamb· GF · DF

Pork and Fennel Ragu

Name: Pork and Fennel Ragu
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 750g pork mince (12% fat); 2 (250g) onions; 2 (150g) carrots; 1 (250g) fennel bulb; 2 tins (800g) chopped tomatoes; 40g tomato purée; 150ml dry white wine; 4 cloves garlic; 15ml olive oil; 8g (2 tsp) fennel seeds (crushed); 2g dried oregano; 2g chilli flakes; 1g black pepper; 1 chicken stock cube; 5g salt; 150ml water

Savoury pork mince simmered with fennel seed, white wine and tomato into a thick, rich ragu.

makes 22 blocks, about 35p each

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BatchJoy

batchjoy.com/recipes/pork-and-fennel-ragu/

Illustration of a bowl of Pork and Fennel Ragu

Time: 2 hr 15 min15 min prep · 2 hr cook
Makes: 22 blocks
Cost per blockPer block: 35p
Calories per blockCalories: 89 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

750gpork mince (12% fat)
2 (250g)onions
2 (150g)carrots
1 (250g)fennel bulb
2 tins (800g)chopped tomatoes
40gtomato purée
150mldry white wine
4 clovesgarlic
15mlolive oil
8g (2 tsp)fennel seeds (crushed)
2gdried oregano
2gchilli flakes
1gblack pepper
1chicken stock cube
5gsalt
150mlwater

Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rigatoni with parmesan and basil · A jacket potato with greens · Spooned over creamy polenta

Method

Step 1: Fry the mince in the oil over a high heat, breaking it up finely, until browned and any liquid has cooked off. (12 min)
Step 2: Add the finely diced onion, carrot and fennel and cook until very soft. (12 min)
Step 3: Stir in the garlic, purée, fennel seeds, oregano and chilli for 2 minutes, then pour in the wine and bubble until nearly gone. (5 min)
Step 4: Add the tomatoes, crumbled stock cube and water. Simmer uncovered, stirring occasionally, until thick and the oil begins to separate. (1 hour 30 min)
Step 5: Mash any larger pieces with a spoon, season boldly, cool and freeze in 70g blocks.

Hotter: double the chilli flakes or add 30g 'nduja.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	89	7.2g	4.5g	4.6g	1.3g	0.5g
Per 3 blocks	267	21.6g	13.5g	13.8g	3.9g	1.5g

Cook’s notes

Use sausage meat (skins removed) instead of mince for more seasoning; reduce the salt slightly.
When reheating: toss through hot pasta with a little pasta water and finish with parmesan or fresh basil if dairy is fine for you.
There is no milk in the ragu, unlike many classic versions.
Swap the wine for stock plus a splash of vinegar.

Serve it

Rigatoni with parmesan and basil · A jacket potato with greens · Spooned over creamy polenta.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 267 kcal and 21.6g protein before rice, bread or potatoes.

Pork and Fennel Ragu questions

Can I use half beef mince?

A half-and-half mix of pork and beef mince works well and gives a deeper, beefier ragu. Keep the same total weight.

Can I leave out the fennel bulb?

Use another carrot or a couple of celery sticks instead; note that celery is an allergen. The fennel seeds still give plenty of fennel flavour.

What does "until the oil begins to separate" mean?

When the sauce has reduced enough, a little red oil pools at the edges and on the surface. It is the sign that the water has cooked off and the ragu is thick and rich.