This recipe was inspired to my visit to Bourke Street Bakery, in Sydney. It was the first time that I discovered how a-may-zing pork and fennel were together.. match made in heaven in my eyes, or mouth rather.
- 500g packet of rigatoni pasta, or any other pasta really ! I just like rigatoni and other big tube shaped pasta because the sauce gets inside and it’s awesome
- 600g of lean pork mince
- 1 red onion, cut into large chunks
- 2 stalks of celery, cut into large chunks
- 1 red capsicum, cut into large chunks
- 1 long red chilli, keep half the seeds, but cut into large chunks
- 1 1/2 tablespoons of fennel seeds – toasted in a clean pan until fragrant
- 2 cloves of garlic
- 1/2 a cup of red wine
- 1/2 a punnet of cherry tomatoes, halved
- 1 1/2 cans of whole tomatoes, and half the juice
- olive oil
- salt and pepper
- parmesan cheese
1. In a food processor pulse all veggies (celery, onion, garlic, chilli, capsicum) separately until finely chopped. Heat a splash of oil in a pan and saute until soft.
2. Add pork mince and cook until brown breaking it up as you go.
3. Add the wine, toasted fennel seeds, tomatoes and cherry tomatoes and simmer on a low heat for 30minutes or until the tomatoes have lost their acidity and the sauce is thick and fragrant.
4. Meanwhile, fill a big pot up with cold water, chuck in a whole heap of salt and bring to the boil. Once the water is boiling, throw in your pasta and cook according to directions.
5. Drain the pasta well. Season the sauce with salt and pepper. Stir through some chopped parsley.
6. Stir the sauce through the sauce, serve hot in a big bowl. Top with a generous amount of parmasen cheese too
- Serves 4 (plus a little left over for lunch the next day ) ALSO I imagine that this would make awesome meatballs too.