There’s something truly comforting about a bowl of pasta coated in a rich, slow-cooked ragu — especially when it’s Pork and Fennel Ragu with Pappardelle. This dish is a culinary hug, combining the deep, meaty flavor of pork with the subtle sweetness and aromatic punch of fennel. It’s slow-simmered until luscious and velvety, clinging perfectly to wide ribbons of pappardelle pasta.

This dish takes inspiration from rustic Italian kitchens, where simplicity and patience yield bold, layered flavors. The pork becomes tender and juicy, the fennel melts into the sauce, and every bite is balanced with notes of wine, tomato, and herbs.

Why I Love This Recipe

I absolutely adore this recipe because it embodies the essence of slow cooking — transforming humble ingredients into something extraordinary. The combination of pork and fennel is truly magical: the fennel lends a gentle sweetness and slight licorice aroma that complements the savory, rich pork perfectly.

What makes it even more special is the depth of flavor that develops as it simmers — the wine adds elegance, the tomatoes bring balance, and the herbs tie everything together. It’s hearty yet refined, comforting yet sophisticated. It’s the kind of meal you make on a cozy weekend evening and savor with a glass of red wine.

Why It’s a Must-Try Dish

If you love authentic Italian food, this is a must-try dish because:

• It’s deeply flavorful and develops complexity as it cooks slowly.
• It uses simple ingredients but delivers restaurant-quality taste.
• The pork-fennel combination is unique yet classic in Italian cuisine.
• It’s perfect for entertaining — a show-stopper for dinner guests.
• It’s freezer-friendly, so you can make it ahead and enjoy it later.

This dish truly showcases the beauty of Italian comfort food — hearty, rich, and full of love.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 6
• Calories per Serving: Approximately 620 kcal
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Ragu:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large fennel bulb, trimmed and finely diced (reserve fronds for garnish)
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 ½ lbs (700 g) ground pork (preferably a mix of shoulder and belly)
• 1 tsp fennel seeds, lightly crushed
• ½ cup (120 ml) dry white wine (or red wine for deeper flavor)
• 1 (28 oz / 800 g) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup (240 ml) chicken or vegetable broth
• 1 tsp dried oregano
• ½ tsp chili flakes (optional, for a hint of heat)
• Salt and black pepper, to taste
• 1 bay leaf
• 1–2 tbsp milk or cream (optional, for richness)

For the Pasta:

• 1 lb (450 g) pappardelle pasta (fresh or dried)
• Salt, for pasta water

For Serving:

• Freshly grated Parmesan cheese
• Fresh parsley or fennel fronds, finely chopped
• Extra virgin olive oil (for drizzling)

Step-by-Step Cooking Directions

Step 1: Prepare the Aromatic Base

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chopped onion, fennel, carrot, and celery. Sauté for about 8–10 minutes, until softened and lightly golden.
3. Stir in the minced garlic and fennel seeds; cook for 1 minute until fragrant.

Step 2: Brown the Pork

4. Add the ground pork to the pot. Break it apart with a wooden spoon and cook for 8–10 minutes, until browned all over.
5. Season generously with salt and pepper.

Step 3: Deglaze and Build the Sauce

6. Pour in the wine and let it simmer for 2–3 minutes, scraping up any brown bits from the bottom.
7. Stir in the tomato paste, crushed tomatoes, broth, oregano, chili flakes, and bay leaf.

Step 4: Simmer the Ragu

8. Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer gently for 2 hours, stirring occasionally.
   • The sauce should thicken and the pork should become very tender.
   • Add a splash of broth or water if it gets too thick.

Step 5: Finish the Ragu

9. Once the sauce is rich and silky, stir in a splash of milk or cream to mellow the acidity. Adjust seasoning with salt and pepper.

Step 6: Cook the Pasta

10. Bring a large pot of salted water to a boil.
11. Cook pappardelle according to package directions until al dente.
12. Reserve ½ cup of pasta water, then drain the rest.

Step 7: Combine and Serve

13. Add the cooked pasta to the ragu. Toss gently, adding a bit of pasta water to coat evenly.
14. Serve immediately, topped with grated Parmesan, chopped fennel fronds, and a drizzle of olive oil.

How to Serve

Serve Pork and Fennel Ragu in warm pasta bowls with extra Parmesan on the side. Pair it with a crisp green salad and a slice of crusty Italian bread to soak up the sauce. For drinks, a glass of Chianti or Barbera pairs beautifully with the richness of the dish.

Recipe Tips

• Low and slow cooking is key — the longer it simmers, the better the flavor.
• If you prefer a leaner dish, use ground pork loin, but note that it will be slightly less rich.
• Add a few sprigs of fresh thyme or rosemary for a more aromatic touch.
• You can use homemade pappardelle for an even more authentic texture.
• For a creamier finish, stir in a tablespoon of butter before serving.

Variations

1. Beef and Pork Ragu: Use half pork, half ground beef for a deeper flavor profile.
2. Spicy Fennel Ragu: Add Italian sausage instead of plain pork for a kick of spice.
3. Vegetarian Version: Substitute pork with mushrooms and lentils, and use vegetable broth.
4. Tomato-Free Version: Replace tomatoes with a mix of white wine, broth, and cream for a lighter, golden ragu.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: The ragu freezes beautifully for up to 3 months.
• To reheat, thaw overnight in the fridge, then warm gently on the stove. Add a splash of broth or water to loosen the sauce.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Pasta pot and strainer
• Sharp knife and cutting board

Frequently Asked Questions (FAQ)

Q1: Can I make this ahead of time?
Yes! In fact, it tastes even better the next day as the flavors deepen overnight.

Q2: What can I use instead of pappardelle?
Tagliatelle, fettuccine, or even rigatoni work well — choose pasta with enough surface area to hold the sauce.

Q3: Can I use ground turkey or chicken?
Absolutely! Use ground chicken thighs or turkey for a lighter version, though it won’t be as rich.

Q4: Can I skip the wine?
Yes — replace it with an equal amount of broth plus a splash of balsamic vinegar or lemon juice for brightness.

Q5: Is this dish spicy?
Only mildly — you can omit the chili flakes if you prefer a gentle flavor.

Conclusion

Pork and Fennel Ragu with Pappardelle is a celebration of slow cooking and bold Italian flavors. It’s deeply savory, aromatic, and irresistibly comforting — the kind of dish that turns a simple dinner into something memorable. Whether you’re serving it for family, friends, or just yourself on a quiet evening, every bite is pure comfort and satisfaction.