Pork and Fennel Ragu

Cooking Light.

• Ready In: 25 mins
• Serves: 4

Ingredients

•  cooking spray
• 1  cup  finely chopped onion
• 1  cup  finely chopped fennel
• 2  garlic cloves, minced
• 1  tablespoon fennel seed
• 2  teaspoons sugar
• 1  teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 1⁄4 teaspoon black pepper
• 8  ounces  ground lean pork
• 2  cups chopped tomatoes
• 1⁄2 cup  fat-free low-sodium chicken broth
• 4  cups  hot  cooked rigatoni pasta (about 1/2 lb uncooked pasta)

Directions

1. Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
2. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
3. Add tomato and broth, bring to a boil.
4. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.