Pork, Fennel and Aubergine Ragu - Recipe

pasta with pork ragu, fennel, aubergine and olives

Serves

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Many recipes will involve multiple steps, tell you how you 'must' do things, & basically take a lot longer than they suggest.

This is the total opposite of that & is actually how cooking from scratch becomes time effective.

If you don't want to use pork any mince will do, & the vegetables can be altered to your preference too. For example lamb with courgette & capers is another firm favourite in our house.

Key Facts

Freezer friendly
Speedy - under 30 minutes
Low fat
Budget friendly

Ingredients

500g Swaledale Butchers native breed pork mince (NATNOURISH10 gives you 10% off all products)
1 large fennel (or I used 3 small ones)
1 large aubergine
100g stoned olives

1 bunch fresh dill (I often freeze my herbs then slice & use from frozen. They stay freshly & there's less mess!)‍
Large pinch salt, lots of freshly ground black pepper.

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Preparation

01

Use a wooden spoon to break up the mince & squish it into an even layer in the base of the pan. Slice the fennel & just chuck it on top of the mince. Place the pan on a medium - high heat, stirring occasionally. Don’t stir too often, you want the pork to crisp up & go golden so wait for it to sizzle.

When you go to stir it break up any large clumps & then let it continue to sauté away for 6-8 mins whilst you chop your aubergine into smallish chunks & slice the olives.

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02

Add these to the pan with the salt & pepper. Mix in to coat everything in the pork juices, pop a lid on & let it simmer away for 10 minutes. Then take the lid off for a final 5 minutes of cooking before stirring your chopped dill through.

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