Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The flavor of this traditional meat sauce is reminiscent of Italian sausage.
TOTAL TIME: 38 MINUTES
Ingredients[]
- Cooking spray
- 1 cup finely chopped onion
- 1 cup finely chopped fennel bulb
- 2 garlic cloves, minced
- 1 tablespoon fennel seeds
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- 8 ounces lean ground pork
- 2 cups chopped tomato
- 1/2 cup fat-free, less-sodium chicken broth
- 4 cups hot cooked rigatoni (about 8 ounces uncooked pasta)
- Fennel fronds (optional)
Directions[]
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, chopped fennel, and garlic; sauté 5 minutes.
- Add fennel seeds and next 7 ingredients, stirring to combine; sauté 3 minutes.
- Add tomato and broth; bring to a boil.
- Reduce heat, and simmer 15 minutes, stirring occasionally.
- Serve over pasta.
- Garnish with fennel fronds, if desired.
Yield: 4 servings (serving size: 1 cup ragù and 1 cup pasta)