Bright & Hearty Pork, Fennel, and Lemon Ragu with Pappardelle
This rustic Italian ragu combines tender pork with aromatic fennel and a burst of lemony brightness. Served over wide ribbons of pappardelle, itβs the perfect balance of comfort and sophistication for your next cozy dinner or special gathering.
π΄ Ingredients
- 2 tbsp olive oil
- 1Β½ lbs ground pork
- 1 bulb fennel, finely chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp fennel seeds, crushed
- Zest and juice of 1 lemon
- Β½ cup dry white wine
- 1 cup chicken broth
- ΒΎ cup heavy cream
- Salt and black pepper, to taste
- 12 oz pappardelle pasta
- Grated Parmesan, for serving
- Chopped fresh parsley or fennel fronds, for garnish
π₯ Instructions
SautΓ© the Aromatics:
Heat olive oil in a large skillet over medium heat. Add onion and chopped fennel, cooking until soft and translucent, about 6 minutes. Stir in garlic and fennel seeds, cooking for another minute.
Cook the Pork:
Add the ground pork to the skillet. Break it up with a wooden spoon and cook until browned and fully cooked through.
Deglaze and Simmer:
Pour in the white wine and let it reduce by half. Stir in the lemon zest and juice, chicken broth, and cream. Reduce heat to low and simmer for 20β25 minutes, stirring occasionally, until thick and flavorful. Season with salt and pepper to taste.
Boil the Pasta:
While the ragu simmers, cook the pappardelle in salted boiling water until al dente. Reserve Β½ cup pasta water, then drain the pasta.
Toss and Serve:
Add the pasta to the ragu, tossing gently to combine. Use reserved pasta water if needed to loosen the sauce. Serve topped with Parmesan and garnish with parsley or fennel fronds.
π¦ Amazon Must-Haves to help you create the best Pork, Fennel, and Lemon Ragu with Pappardelle
- π Pappardelle Pasta β Bronze Cut β Authentic Italian pasta with the perfect texture to hold rich ragu.
- π§ Stainless Steel Garlic Mincer β Makes prepping garlic quick, easy, and mess-free.
- π Citrus Zester & Grater β Essential for adding fresh lemon zest to brighten your sauce.
- πͺ Chefβs Knife β Full Tang Blade β Great for finely chopping fennel and onions with ease.
- π₯ Wooden Spoon Set β Heat Resistant β Perfect for stirring your ragu without scratching nonstick pans.
- π₯ Nonstick Deep Skillet with Lid β Ideal for simmering thick, hearty sauces like this one.
π‘ Helpful Tip: Want a slightly richer ragu? Add a touch more cream and finish with a small pat of butter before tossing in the pasta for added silkiness.