Pork and fennel ragu bake

Try something a little different and bake your pork and fennel ragu pasta dish in one pot to create a gourmet, flavour-packed pasta bake recipe the kids and adults will all love.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Pork and fennel ragu bake
  • 1 tablespoon olive oil
  • 500 gram italian-style pork and fennel sausages
  • 1 red capsicum, seeded, sliced
  • 1 onion, finely chopped
  • 3 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 3/4 cup red wine
  • 2 x 400g cans diced tomatoes
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 500 gram caserecce pasta
  • 1 cup roughly chopped parsley
  • 100 gram gruyere cheese, grated
  • baby rocket leaves, to serve


Pork and fennel ragu bake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish.
  • 2
    In a large heavy based saucepan, heat oil on high. Squeeze sausage from casings into pan. Cook 4-5 minutes, breaking up lumps, until browned. Remove from pan.
  • 3
    Using same pan, reduce heat to medium. Saute capsicum and onion 4-5 minutes, until onion is tender. Add garlic and cook, 2 minutes.
  • 4
    Return mince to pan. Stir in paste, cook 1 minute. Add wine to pan to deglaze. Stir in tomatoes, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer 4-5 minutes until thickened slightly.
  • 5
    Meanwhile cook pasta in large saucepan of boiling salted water, following packet instructions, until al dente.
  • 6
    Drain pasta and add to sauce with three-quarters parsley. Toss well and transfer to baking dish. Top evenly with cheese.
  • 7
    Bake 12-15 minutes until cheese melts. Sprinkle with extra parsley and serve with baby rocket.


If you can only buy regular pork sausages, add 1 teaspoon of roughly crushed fennel seeds and 1 teaspoon of finely chopped rosemary to the sauce.

read more from