This pork and fennel pasta has thick and rich tomato sauce with a slight spice kick thanks to the fiery red chili and is great topped with created Parmesan or give it a summertime twist with some crumbled feta.
500g 5% fat pork mince
1 Onion, diced
2 Garlic cloves, crushed
1tbsp Fennel seeds
1 Red chilli, diced
Parmesan or feta to serve.
Place the mince, onion, garlic, chilli, fennel, and passata into the slow cooker.
Turn the slow cooker to low and cook for 8 hours.
When ready to eat cook the spaghetti as per the packet instructions.
Serve the Ragu sauce on a bed of spaghetti and topped with your chosen cheese and a fresh side salad.