The name of this rich, rich dish comes from French the words ragoûter – “stimulate appetite.” And indeed any stew, with or without meat, causes an incredible appetite for its aroma for the whole house and a mouth-watering look. Put out thick stew from pork with mushrooms, fennel, and herbs in wine and tomato sauce and enjoy its vibrant aroma and multifaceted taste. Type of wine which you choose for the stew will also affect the taste of the dish, will whether it is with a contrasting sweet touch or complemented by a pleasant wine astringency. Nutritional value of one serving: (4 total) Calories 435, total fat one 8 g., Saturated fat g., Proteins 30 g., Carbohydrates 24 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 bones without bone 2.5 cm thick. (Total 450 gr.), trimmed and cut into strips 0.5 cm wide.
- 1 tsp fennel seed
- Juice and zest of 1 lemon
- 3 tbsp. l flour
- 5 tbsp. l chopped fresh parsley
- 3 tbsp. l olive oil
- 1 tbsp. chopped shallots
- 1 small fennel root, trimmed and chopped
- 2 tbsp. l tomato paste
- 300 gr mushrooms, chopped
- 1.5 tbsp. red or white wine
Recipes with similar ingredients: pork, fennel onion, mushrooms champignons, red wine, tomato paste, lemon zest, shallots, fennel seeds, parsley
Recipe preparation:
- Grind fennel seeds in a spice mill with 1 tsp. salt 0.5 tsp pepper, or chop with a knife. Pour into a medium bowl size, mix with lemon juice and pork. Add flour and stir to coat the meat. In another bowl, mix the zest. lemon with 2 tbsp. l parsley.
- Heat a deep pan or pan over high heat and add olive oil. Sauté pork in batches of 1 minute with each side; put on a plate. Pour into a pan shallots, fennel root, the remaining 3 tbsp. l parsley and salt to taste. Reduce heat and simmer until greens fade, 2 minutes. Add tomato paste and cook, stirring, 3 minutes.
- Add mushrooms, wine and 0.5 tbsp. water; scrape off the bottom pans sticking pieces. Cover and simmer on a slow heat until fennel is soft, 12 minutes. Add the pork and warm the meat, 2 – 3 minutes. Salt, pepper and sprinkle on top lemon zest with parsley.
