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Pork and Fennel Ragu Recipe

Pork and Fennel Ingredients

Lean ground pork - 8 oz
Chopped tomatoes - 2 cups
Onion (chopped) - 1 cup
Fennel bulb (chopped) - 1 cup
Fennel seeds - 1 tbsp
Chicken broth - 1/2 cup
Cooked rigatoni - 4 cups
Minced garlic - 1 tsp
Sugar - 2 tsp
Salt - 1/2 tsp
Dried oregano - 1 tsp
Crushed red pepper - 1/2 tsp
Ground black pepper - 1/4 tsp

Cooking Instructions

  • Heat a skillet on medium high heat coated with cooking spray
  • Add in onion, chopped fennel, garlic, and saute for 5 minutes
  • add fennels seeds, sugar, oregano, salt, red pepper, black pepper, and ground pork - saute for another 3 minutes will stirring
  • Add in tomato and chicken broth, and bring to a boil and let simmer for 12 to 15 minutes
  • Serve over pasta

Nutrition Facts

Servings: 4
Calories: 408
Fat: 13.7g
Saturated Fat: 4.7g
Monounsaturated Fat:5.7g
Polyunsaturated Fat: 1.6g
Protein: 18.6g
Carbs: 52.8g
Fiber: 5g
Cholesterol: 41mg

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