Bucatini With Pork And Fennel RagÙ Recipes

PORK AND FENNEL RAGU

Pork and Fennel Ragu image

Make and share this Pork and Fennel Ragu recipe from Food.com.

Provided by dicentra

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

cooking spray
1 cup finely chopped onion
1 cup finely chopped fennel
2 garlic cloves, minced
1 tablespoon fennel seed
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
8 ounces ground lean pork
2 cups chopped tomatoes
1/2 cup fat-free low-sodium chicken broth
4 cups hot cooked rigatoni pasta (about 1/2 lb uncooked pasta)

Steps:

Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
Add tomato and broth, bring to a boil.
Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

Nutrition Facts : Calories 421.3, Fat 14, SaturatedFat 4.8, Cholesterol 40.9, Sodium 351.7, Carbohydrate 54.1, Fiber 5.6, Sugar 7, Protein 19.8

PORK AND FENNEL RAGOUT

Pork and Fennel Ragout image

Provided by Food Network Kitchen

Categories main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon fennel seeds
Kosher salt and freshly ground pepper
Zest and juice of 1 lemon
3 1-inch-thick boneless pork loin chops (1 pound total), trimmed and sliced into 1/4-inch-wide strips
3 tablespoons all-purpose flour
5 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 cup sliced shallots
1 small fennel bulb, trimmed and chopped
2 tablespoons tomato paste
10 ounces cremini mushrooms, sliced
1 1/2 cups red or white wine

Steps:

Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

Nutrition Facts : Calories 435, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 882 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 30 grams

BUCATINI WITH FENNEL AND ANCHOVIES

Bucatini With Fennel and Anchovies image

The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.

Provided by Florence Fabricant

Categories dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 2-ounce tin flat anchovies in olive oil
Juice and grated zest of 1 lemon
4 tablespoons extra-virgin olive oil
1/3 cup fresh bread crumbs
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced tarragon leaves
1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
1 medium onion, sliced paper thin
2 large cloves garlic, minced
Salt and ground black pepper
1 pound bucatini
Grated pecorino for serving

Steps:

Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

BUCATINI WITH PORK AND FENNEL RAGÙ

BUCATINI WITH PORK AND FENNEL RAGÙ image

Categories Pasta

Yield 6 people

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound ground pork shoulder
3 leafy sage sprigs
1 rosemary sprig
1/2 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/4 cup finely chopped celery
2 tablespoons unbleached all-purpose flour
1 cup vegetable broth
1/2 cup plus 2 tablespoons finely chopped fennel fronds and tender stems
1/2 cup dry red wine
Fine sea salt
1 pound bucatini or spaghetti
1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
3 tablespoons finely chopped flat-leaf parsley

Steps:

In a large skillet, heat oil over high heat until hot but not smoking. Add pork, sage and rosemary; cook, stirring with a wooden spoon to break up meat, 4 minutes. Add onion, carrot and celery; reduce heat to medium-high and continue to cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Sprinkle flour into pan and stir to combine, then add broth, fennel, wine and 1/4 teaspoon salt. Reduce heat to cook ragù at a gentle simmer until sauce is flavorful, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. When ragù is ready, remove from heat and cover to keep warm. Cook pasta until al dente, drain and transfer to a large serving bowl. Add ragù and toss to combine, then add half of the cheese and toss once more. Add remaining cheese and parsley, toss together to combine, then adjust seasoning to taste. Serve immediately

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