This is easy to make (start to finish 38 minutes), I use the food processor to cut down on chopping time. While the fennel and onion cooks, measure out your spices and chop the tomatoes. Yes you can freeze this sauce, as it is moist. Gets raves from all who have tried it, including my parents who are very plain eaters!
Cooking spray
1 cup finely chopped onion
1 cup finely chopped fennel
2 garlic cloves, minced
1 tablespoon fennel seeds
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
8 ounces lean ground pork
2 cups chopped tomato
1/2 cup fat-free low sodium chicken broth
4 cups hot cooked rigatoni (about 1/2 lb uncooked pasta)
Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
Add tomato and broth, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.
Yield: 4 servings (serving size 1 cup ragu and 1 cup pasta)
Per serving: 408 calories (30% from fat), 13.7 g fat, 5 g fibre
Subscribe to:
Post Comments (Atom)
1 comment:
I made this for supper tonight and doubled the recipe so I can freeze some. Mitch loved it! He suggested making it into a spaghetti sauce which I might try sometime (just use a can of sauce as well as the chopped tomato)
Post a Comment