Pork and Fennel Tomato Sauce
Servings 6 people
Ingredients
- 3 Tbsp olive oil
- 1 eggplant chopped into 1-cm cubes
- 1 carrot peeled and finely chopped
- 1 stalk celery finely chopped
- 5 white mushrooms finely chopped
- 500 g lean ground pork
- 2 tsp fennel seeds
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 28 oz can San Marzano tomatoes
- 1/2 cup pork, beef, or chicken stock
Instructions
- Preheat oven to 375 F. Toss the chopped eggplant with 2 Tbsp of olive oil. Spread the eggplant evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until cooked and edges of eggplant are starting to brown. Set aside.
- In a large, heavy bottomed pot, heat the remaining 1 Tbsp olive oil over medium heat.
- Add the carrot and celery and saute for 5 minutes.
- Add the mushrooms and cook for 3 more minutes.
- Add the pork and cook, breaking up the meat with a wooden spoon. Cook for 10 minutes, or until the pork is no longer pink and is starting to brown.
- Add the fennel, thyme, and bay leaf. Stir well.
- Add the tomatoes, stock, and water.
- Bring to a boil over medium heat, then turn heat to low and simmer for at least 30 minutes (I like to let it go for an hour).
- Add the roasted eggplant and stir. Cook until sauce is bubbling again.
- Season with salt and pepper to taste.
- Serve over freshly cooked pasta.