Pork, fennel and chilli ragu

Ingredients:

Extra virgin olive oil, carrots, celery, shallots, thyme, garlic, fennel seeds, pork mince, dried chilli flakes, red wine, tomato puree, chopped tomatoes, chicken stock, sea salt, freshly ground black pepper

How it's made:

I gently cook carrots, onions, celery, thyme and garlic in olive oil until soft. Then i add chilli flakes, fennel seeds and pork mince, turn the heat up and cook until beginning to brown before adding a slosh of red wine. I keep cooking until wine has evaporated then add chopped tomatoes, tomato paste, chicken stock and seasoning before putting a lid on it and cooking in a low oven for a few hours.

To prepare:

Leave lid on and heat in a pre heated oven @ 180 degrees C for 25 minutes.

*Parmesan and herb polenta not included