Pork and fennel Ragu with mozzarella and spinach

Real feel good comfort food doesn’t get better than this Low Carb High Fat Ragu with an aniseed twist.

Makes 2 servings, freezes well without the cheese


  • 500g mince pork
  • small red onion, diced
  • large fennel bulb, sliced
  • 4 cloves garlic, sliced
  • half teaspoon dried chilli flakes
  • 1 teaspoon fennel seeds
  • carton passata
  • lemon zest
  • 150ml veg stock
  • small glass white wine, optional
  • 2 balls mozzarella


  1. Fry the pork in olive oil until browned. Set aside for a minute.
  2. In a separate panfry the red onion, sliced fennel, garlic, chilli flakes and fennel seeds in olive oil.
  3. Add the stock, or a small glass of white wine if you have one open.
  4. Simmer for a moment and then add it all to the meat as well as the passata, lemon zest. Stir well.
  5. Reduce the heat to a simmer and cover and cook for 30 minutes, until the meat is tender and the sauce has thickened
  6. When ready remove from the heat, place slices of mozzarella over the ragu, drizzle with oil and allow to melt slightly before serving over fresh baby spinach leaves.

Tip: Add a handful of spicy rocket leaves to your spinach to add more iron and pep!

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