Pork And Fennel Ragout

• 1 large bulb fennel (or two small), chopped (reserve fronds)
• 1 medium onion, chopped
• 1 carrot, small dice
• 1 celery stalk, small dice
• 4 cloves garlic, minced
• 1 pound ground pork
• 4 teaspoons sugar
• 2 teaspoons oregano
• 2 tablespoons fennel seeds
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon salt (or to taste)
• 1 28 oz can Roma tomatoes
• 3 tablespoons tomato paste
• 3/4 cup good red wine
• 1/4 cup cream

1. Heat large saute pan over medium high heat (you can add a little olive oil or cooking spray if you want). Add fennel, onion, garlic, carrot and celery. Cook until vegetables begin to soften, about 10 minutes.
2. Add pork and next seven ingredients (sugar through salt) and cook until pork is no longer pink, stirring well, about 7 to 10 minutes.
3. Add tomatoes, squishing with fingers (or breaking up with a wooden spoon. Personally, I like to squish). Stir in tomato paste and wine.
4. Bring to a boil then reduce heat. Simmer, partially covered, for 1 to 1 1/2 hours.
5. Stir in cream (or half & half). Simmer until heated through.
6. Serve over penne. Top with grated Parmigiano-Reggiano and garnish with fennel fronds, if desired.

fennel, onion, carrot, celery stalk, garlic, ground pork, sugar, oregano, fennel seeds, red pepper, cayenne pepper, fresh ground pepper, salt, tomatoes, tomato paste, good red wine, cream

Taken from food52.com/recipes/15435-pork-and-fennel-ragout (may not work)