PORK AND FENNEL RAGOUT
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
- Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
- Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.
Nutrition Facts : Calories 435, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 882 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 30 grams
PORK AND FENNEL RAGU
Make and share this Pork and Fennel Ragu recipe from Food.com.
Provided by dicentra
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
- Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
- Add tomato and broth, bring to a boil.
- Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.
Nutrition Facts : Calories 421.3, Fat 14, SaturatedFat 4.8, Cholesterol 40.9, Sodium 351.7, Carbohydrate 54.1, Fiber 5.6, Sugar 7, Protein 19.8
CANNELLINI BEAN & FENNEL RAGU
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
- Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
- For the gremolata, mix everything together in a small bowl. Set aside.
- Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.
Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium
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