Pork and Fennel Ragù from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Wat

Name: Pork and Fennel Ragù from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Wat
Ingredients: ¼ tsp chilli flakes; 1 bay leaf; salt; pepper; 1 x 400 g tin chopped tomatoes, or a punnet (480–500 g) of fresh tomatoes, diced; 125 ml dry white wine; 1 tsp dried oregano; 1 tbsp fennel seeds; 1 tbsp tomato purée; 2 garlic cloves, finely chopped, grated or crushed; 2 carrots, peeled and finely diced; 2 celery sticks, finely diced; 1 large onion, finely diced; 3 tbsp sunflower or light olive oil, for frying; 6 pork sausages, outer casings removed, meat crumbled; 1 large or 2 small fennel bulbs, finely diced

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Fennel is a good base for soups and slow-cooked dishes, losing its strong pungent aniseed favour for a softer taste once cooked. A ragù is the Italian word for a meat-based sauce, usually served...

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Wooden spoon

Ingredients

¼ tsp chilli flakes
1 bay leaf
salt
pepper
1 x 400 g tin chopped tomatoes, or a punnet (480–500 g) of fresh tomatoes, diced
125 ml dry white wine
1 tsp dried oregano
1 tbsp fennel seeds
1 tbsp tomato purée
2 garlic cloves, finely chopped, grated or crushed
2 carrots, peeled and finely diced
2 celery sticks, finely diced
1 large onion, finely diced
3 tbsp sunflower or light olive oil, for frying
6 pork sausages, outer casings removed, meat crumbled
1 large or 2 small fennel bulbs, finely diced