Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pork ragout with fennel and sage. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Pork ragout with fennel and sage. Even with spring just around the corner, my hunger for comfort food remains high. And this dish, especially when paired with creamy polenta, is about as comfort food as it gets. It's rich, hearty, deeply flavoured, and guaranteed to chase away.

Pork ragout with fennel and sage is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Pork ragout with fennel and sage is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have pork ragout with fennel and sage using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pork ragout with fennel and sage:

1. Prepare 1 large onion, chopped
2. Prepare 3 cloves garlic, thinly sliced
3. Get 2 celery sticks, finely chopped
4. Get 1 carrot, finely chopped
5. Get 1 1/2 tsp fennel seeds
6. Take 500 g ground pork
7. Take 1 cup dry red wine
8. Take 2 tbsp tomato paste
9. Make ready 2 cups chicken stock
10. Take 1-796 ml can whole tomatoes, including juices
11. Get 1 tbsp fresh sage, finely sliced

Garnish with chopped parsley, sage and olive oil. Serve with potatoes and fruity olive oil. Heat a large skillet coated with cooking spray over medium high heat. Add tomato and broth, bring to a boil.

Instructions to make Pork ragout with fennel and sage:

1. Add a good splash of olive oil to a large pan on medium-high heat. Add the onion and fry for 2 to 3 minutes until soft and starting to brown. Add the garlic and fry another 1 minute. Add the celery and carrots and fry 4 to 5 minutes until the veg are lightly caramelized. Remove everything to a plate and set aside.
2. Add the fennel seeds to the pan and let them toast for 1 minute until fragrant. Add the pork, and use a spatula to break it up as it cooks. If the pan seems a little dry, add a little more olive oil. Once the meat's no longer pink, return the veg, onions and garlic to the pan. Sprinkle in a couple of pinches of salt and a few grinds of black pepper. Continue frying for 5 minutes, stirring occasionally, until the mixture's well-browned with some crispy bits.
3. Stir the wine into the pan and let it cook off for a few minutes until the meat is mostly dry again. Stir in the tomato paste and cook another 2 minutes. Deglaze the pan with the chicken stock, then add the canned tomatoes and throw in the sage. Turn the heat down to low and let simmer for 30 to 40 minutes until the sauce is reduced and thick. Check the seasoning and add more salt and pepper as needed.

Heat a large skillet coated with cooking spray over medium high heat. Add tomato and broth, bring to a boil. Heat olive oil in a large skillet over medium-high heat. In the same skillet, melt the butter. Season pork all over with salt and pepper and place in the bowl of a large slow cooker.

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