Luke's Pork Ragu with Fennel

A quick and easy meal that brings the best out of our Pork mince.  Based on a recipe by Luke Bramley.

Course Main Course
Cuisine Italian
Keyword easy, pasta, quick
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6


  • 1 Pack Chypraze Pork Mince
  • 1 Onion
  • 3 Cloves Garlic
  • 1 tin Chopped tomatoes
  • 300 ml Stock (Vegetable, Pork Or Chicken)
  • 1 glass Red Wine
  • 3 tbsp Fennel Seeds
  • 1 heaped tsp Paprika
  • 1 tbsp Olive Oil


  1. Finely chop the onion, and garlic.  Bash the fennel seeds to break them up a little. 

  2. 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.

  3. 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.

  4. 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

  5. Serve with pasta and finish with Parmesan cheese and freshly ground black pepper.

Recipe Notes

Tip: If the sauce thickens too much, use a splash of the pasta cooking water to thin it out a little.