Pork and Fennel Pasta

This recipe has quickly become a weeknight favourite at our place, as an alternative to our usual bolognese. While I can't take credit for the classic pork and fennel pairing (I came acrossit this while hunting for inspiration!), I’ve added a few tweaks of my own to sneak in some extra veggies.

You'll Need:

2 cloves garlic, crushed

1 small onion, finely chopped

1 large carrot, finely cubed

1 celery stalk, finely sliced

400g pork mince

2 teaspoons fennel seeds

1/2 teaspoon chilli flakes

400g tomatoes (no added sugar, low salt)

Salt and pepper to taste

Pasta of your choice to serve (I've used wholemeal spaghetti)

Method:

Heat oil in a pan over medium heat. Add onion, garlic, carrot and celery, and fry until onion is transparent.

Add mince and fry for about 5 minutes, until browned.

Add tomatoes (rinse out can with a little water) and spices, and bring to boil while stirring regularly.

Reduce heat and simmer for around 10 minutes.

Cook pasta while sauce is simmering.

Drain pasta and serve topped with pork and fennel sauce.

Makes 3-4 Serves