Pork & Fennel Ragù Rigatoni

• Olive oil(2 tbsp)
• Onion(1½)
• Fennel(1)
• Carrot(1½)
• Celery(2½)
• Garlic(4 cloves)
• Ground pork(600 g)
• Fennel Seeds(¾ tsp)
• Tomato paste(2½ tbsp)
• Red Wine(200 ml)optional
• Canned tomatoes(800 g)
• Bay leaf(2)
• Thyme(¼ tsp)
• Milk(120 ml)
• Parmesan(80 g)
• Pasta(400 g)
• Salt(2 tsp)
• Black pepper(¾ tsp)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Finely chop {Onion}, {Carrot}, {Celery}, and {Fennel}. Finely chop {Garlic}.

   ~15 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add {Onion}, {Carrot}, {Celery}, and {Fennel} with {Salt} and cook, stirring often, until softened and glossy. Stir in {Garlic} and {Fennel Seeds} for the last minute.

   ~10 min

3. 3

   Add {Ground pork} and cook, breaking it up well, until no longer pink and lightly browned. Stir in {Black pepper}.

   ~8 min

4. 4

   Stir in {Tomato paste} and cook until it darkens slightly and sticks to the pot a bit. Pour in {Red Wine} and scrape up any browned bits.

   ~3 min

5. 5

   Add {Canned tomatoes}, {Water}, {Bay leaf}, and {Thyme}. Bring to a gentle simmer, then reduce heat to low and simmer, stirring occasionally, until thick and rich.

   ~35 min

6. 6

   Meanwhile, boil {Pasta} in well-salted water until just al dente. Remove {Bay leaf} from the ragù. Stir {Milk} into the ragù, then add the drained {Pasta} and toss until the sauce clings to every tube. Turn off the heat and toss through {Parmesan}.

   ~14 min

7. 7

   Serve in bowls with a shower of {Fresh parsley} and extra black pepper if you like.

   ~0 min