Dinner

Pork and fennel ragu bake

Try something a little different and bake your pork and fennel ragu pasta dish in one pot to create a gourmet, flavour-packed pasta bake recipe the kids and adults will all love.
6
15M
30M
45M

Ingredients

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish.
2.In a large heavy based saucepan, heat oil on high. Squeeze sausage from casings into pan. Cook 4-5 minutes, breaking up lumps, until browned. Remove from pan.
3.Using same pan, reduce heat to medium. Saute capsicum and onion 4-5 minutes, until onion is tender. Add garlic and cook, 2 minutes.
4.Return mince to pan. Stir in paste, cook 1 minute. Add wine to pan to deglaze. Stir in tomatoes, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer 4-5 minutes until thickened slightly.
5.Meanwhile cook pasta in large saucepan of boiling salted water, following packet instructions, until al dente.
6.Drain pasta and add to sauce with three-quarters parsley. Toss well and transfer to baking dish. Top evenly with cheese.
7.Bake 12-15 minutes until cheese melts. Sprinkle with extra parsley and serve with baby rocket.

If you can only buy regular pork sausages, add 1 teaspoon of roughly crushed fennel seeds and 1 teaspoon of finely chopped rosemary to the sauce.

Note

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