A quick and easy meal that brings the best out of our Pork mince. Based on a recipe by Luke Bramley.
Finely chop the onion, and garlic. Bash the fennel seeds to break them up a little.
Add the onion, garlic and fennel to a wide based pan with the olive oil, season with salt and pepper. Put on a medium heat, stir occasionally until the onions have softened and the fennel smells fragrant.
Add the pork mince and turn up the heat then fry until nearly cooked. Add the paprika. Followed by the red wine, simmer for a couple of minutes.
Add the chopped tomatoes using the stock to rinse the tomato tin. Then add the tomato puree. Turn down to a low heat and simmer until the sauce thickens
Serve with pasta and finish with Parmesan cheese and freshly ground black pepper.
Tip: If the sauce thickens too much, use a splash of the pasta cooking water to thin it out a little.