Page title and description

Sauces, conserves & preserves
Pork, fennel and chilli pasta sauce
Ingredients
- 400-500g pork mince
- 1 tsp fennel seeds
- olive oil
- 2 red onions, chopped
- 2 garlic cloves, minced
- 2 dried chillies, crumbled (or use chilli flakes)
- 2 bay leaves
- 200ml red wine
- 2 tins chopped tomatoes
- pinch nutmeg, grated
- 50g Parmesan
- 200ml double cream or crème fraîche
Method
Prep time:
5 min
PT5M
Cooking time:
1h
45 min
PT1H45M
-
Step 1
Mix the minced pork with the fennel seeds, season well, and fry in a flameproof casserole dish in olive oil, keeping it on the move, for 5 minutes. -
Step 2
Add the onion, garlic, chilli, and bay leaves, and fry gently for half an hour. Turn up the heat and add a large glass of red wine. Stir for a couple of minutes, then add 2 tins of chopped tomatoes. -
Step 3
Bring to the boil, allow some of the liquid to evaporate, then put on a lid and simmer for an hour. -
Step 4
Grate in some nutmeg, a handful of Parmesan and the cream or crème fraîche. Stir until everything is incorporated and check the seasoning. Serve with pasta and a green salad.