Prepare to transform your kitchen into a rustic Italian trattoria with this mouthwatering Fennel and Pork Bolognese that will make your taste buds dance! Imagine a rich, hearty sauce where tender ground pork meets the subtle, sweet licorice notes of fennel, creating a symphony of flavors that elevates the classic Bolognese to an extraordinary culinary experience. Whether you're a home cook looking to impress or a pasta lover craving something extraordinary, this recipe is your ticket to a restaurant-quality meal that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 1 fennel bulb, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the fennel bulb and onion, and mince the garlic. This will help streamline the cooking process.
- In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and fennel. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the skillet and continue to sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
- Increase the heat to medium-high and add the ground pork to the skillet. Use a wooden spoon to break up the meat as it cooks. Season with salt and pepper. Cook until the pork is browned and cooked through, about 8-10 minutes.
- Once the pork is browned, carefully pour in the red wine. Stir well to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes, letting the alcohol cook off.
- After the wine has reduced slightly, add the crushed tomatoes to the skillet. Stir to combine all the ingredients. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet, and let the Bolognese sauce simmer for 30-40 minutes. Stir occasionally to prevent sticking, and adjust seasoning with additional salt and pepper to taste.
- While the sauce is simmering, prepare your pasta according to the package instructions. Cook until al dente, then drain and set aside.
- Once the sauce has thickened and the flavors have melded, serve the Fennel and Pork Bolognese over the cooked pasta. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped parsley if desired.
- Enjoy your delicious homemade Fennel and Pork Bolognese!
Tips
- Choose Fresh Ingredients: Select a crisp, white fennel bulb with no brown spots and use fresh ground pork for the best flavor.
- Slow Simmer is Key: Allow the sauce to simmer slowly to develop deep, complex flavors. Patience will be your secret ingredient.
- Wine Matters: Use a good quality red wine you'd enjoy drinking. The wine's flavor will concentrate in the sauce.
- Don't Rush the Browning: Take time to properly brown the pork to develop rich, caramelized flavors.
- Optional Enhancements: Consider adding a splash of heavy cream at the end for extra richness or some red pepper flakes for a subtle kick.
- Make Ahead Friendly: This Bolognese actually tastes even better the next day, so don't hesitate to make it in advance.
- Pasta Pairing: While perfect with traditional pasta, this sauce also works wonderfully with pappardelle or rigatoni.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 24g
Protein: 37g
Fat: 34g
Saturated Fat: 12g
Cholesterol: 80mg
