Pork and fennel ragout
Ragout and stew
Fennel. Be still my heart. Perhaps the first time I tasted it was when I tried a quick, simple recipe from Cooking Light magazine: ground pork, fennel, onion, fresh Roma tomatoes, garlic, fennel seed, oregano, cayenne pepper and a couple other ingredients. Nice, but not fabulous. I made it once as written and over the years, fine-tuned it into my go-to comfort pasta sauce. This is my latest iteration, inspired by a lovely veal ragout at a local restaurant. But the possibilities are endless: add a shallot or red pepper, leave out the carrot, celery or cream, tone down the cayenne if it's not your thing, replace the wine with chicken broth. This is the first recipe I've posted and I'd love to hear your thoughts!
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