Pork and Fennel Ragu

Ingredients

Cooking spray

1 cup finely chopped onion

1 cup finely chopped fennel

2 garlic cloves, minced

1 tablespoon fennel seeds

2 teaspoons sugar

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon black pepper

8 ounces lean ground pork

2 cups chopped tomato

1/2 cup fat-free low sodium chicken broth

4 cups hot cooked rigatoni (about 1/2 lb uncooked pasta)

Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.

Add tomato and broth, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.