Rich, aromatic, and deeply satisfying, this pork & fennel ragu is a premium alternative to a classic beef ragu. Using our fresh organic pork mince, slow-cooked with fennel, tomatoes, and herbs, this dish delivers outstanding flavour and demonstrates why organic meat makes all the difference in quality and taste.

Ingredients (Serves 4–6)

• 750g Organic Pork Mince

• 1 onion, finely chopped

• 2 carrots, finely diced

• 2 sticks celery, finely diced

• 3 cloves garlic, minced

• 1 tbsp fennel seeds

• 2 tbsp tomato purée

• 2 x 400g tins organic chopped tomatoes

• 150ml red wine

• 1 bay leaf

• Olive oil, salt & pepper

• Fresh pappardelle pasta, to serve

• Parmesan and basil, for garnish

Method

1. Heat oil in a heavy pan and sauté onion, carrot, and celery until softened. Add garlic and fennel seeds.

2. Stir in pork mince and cook until browned, breaking up with a spoon.

3. Add tomato purée and red wine; simmer until reduced.

4. Stir in chopped tomatoes and bay leaf. Simmer gently for 1–2 hours until rich and thickened.

5. Serve tossed through fresh pappardelle with Parmesan and basil.

Why Choose Organic Pork Mince from The Organic Butchery?

At The Organic Butchery, all our organic pork is free-range and raised to the highest welfare standards from day one. Choosing organic mince means choosing superior flavour, healthier meat free from routine antibiotics, and sustainable farming that protects the land. Whether you’re making a hearty ragu, light lettuce wraps, or comforting meatballs, our pork mince ensures quality from farm to fork.