PORK AND FENNEL RAGU
INgredients
Adult
• 750g pork shoulder, cut into approximately 1-inch cubes
• 1½ medium onions, finely chopped
• 250g fennel, sliced into thin half moons
• ½ red pepper, finely chopped
• 2 tsp garlic purée
• 1½ tsp mild paprika
• 2 tsp fennel seeds
• 200g diced pancetta
• 175ml white wine
• 1 chicken stock pot
• 1¼ tins chopped tomatoes
• 1 tbsp tomato purée
• 175ml water
• Salt and freshly ground black pepper
-1 tbsp honey
To Serve
• Gigli pasta (or your favourite pasta shape)
• Fresh parsley, finely chopped
• Freshly grated Parmesan
• Toasted pine nuts
• Extra virgin olive oil
⸻
Baby
• 250g pork shoulder, very finely chopped
• ½ medium onion, finely chopped
• 100g fennel, very finely chopped
• ½ red pepper, very finely chopped
• ½ tsp garlic purée
• ½ tsp mild paprika
• 1 very low salt chicken stock cube
• ¾ tin chopped tomatoes
• ½ tbsp tomato purée
• 175ml water
To Serve
• Cooked star pasta or orzo (or another suitable small pasta shape)
• Fresh parsley, finely chopped
⸻
Method
1. Preheat your oven to 165°C (fan 145°C).
2. Prepare two casserole dishes—one for the adults and one for your little one.
3. Adult casserole: Add the pork, onion, sliced fennel, red pepper, garlic purée, paprika, fennel seeds, pancetta, white wine, chicken stock pot, chopped tomatoes, tomato purée and water. Season generously with salt and freshly ground black pepper before giving everything a good stir.
4. Baby casserole: Add the finely chopped pork, onion, fennel, red pepper, garlic purée, paprika, low salt stock cube, chopped tomatoes, tomato purée and water. Stir well to combine.
5. Cover both dishes with lids (or tightly with foil) and cook for around 4 hours, until the pork is beautifully tender.
6. Check both casseroles after around 2 hours. If either looks a little dry, simply add a splash of water before returning to the oven.
7. Once cooked, stir through a generous handful of freshly chopped parsley.
