Light Pork Ragu with Tagliatelle

We don't tend to eat pasta very often - more noodles, potatoes or rice - but when we do, I always wish we had it more!

There is something just so comforting about soft ribbons coated in a creamy sauce with background notes, in this case, of fennel, garlic and a hint of chilli. I made this with lean pork mince, but you could just as easily use chicken or turkey. As the Italians say, this dish is "minimal effort for maximum flavour" - enjoy!

Light Pork Ragu with Tagliatelle

Serves 4-6

500g lean pork mince

1 tbsp oil

2 red onions, finely chopped

1 tsp fennel seeds

1 tsp dried oregano

1 chilli, finely chopped

2 garlic cloves, finely chopped

150g half fat crème fraîche

small glass white wine/prosecco

150ml chicken stock

500g fresh tagliatelle

sea salt and freshly ground black pepper

Gently fry the mince in the oil on a medium heat until browned. Add the onion, fennel, oregano, chilli and garlic, reduce heat and fry for 15 more minutes.

Pour in the wine, scrape any “bits” off the bottom of the pan and gently simmer until the wine has reduced by half. Add the chicken stock, some salt and pepper, cover with a lid and simmer for 20 minutes.

While the ragù is cooking, make the tagliatelle as per the instructions on the packet, drain and set aside. Once the ragù has been cooking for 20 minutes, add the crème fraiche, stir through and cook for 2 -3 minutes more until the ragù sauce starts to simmer. Toss the tagliatelle through the ragu and then serve.