Slow-cooked pork and fennel ragu recipe | Sainsbury`s Magazine

Ingredients

• 1 x boneless pork shoulder joint, about 1.25kg
• 2 tbsp olive oil
• 1 large onion, diced
• 2 celery sticks, diced
• 2 carrots, diced
• 1 fennel bulb, diced
• 3 garlic cloves, crushed
• 1½ tbsp fennel seeds
• 3 bay leaves
• 4 thyme sprigs
• 350ml white wine
• 400ml chicken stock (use ½ stock pot or cube) - use gluten free if required
• 1 x 400g tin chopped tomatoes
• ½ x 30g pack basil, torn