Fennel and Bacon Ragu

3 small fennel bulbs, roughly chopped
8 slices shortcut bacon, roughly chopped
2 garlic cloves, roughly chopped
1 sprig rosemary, leaves removed
1/2 tsp chilli flakes
1/2 tsp fennel seeds
2 tbs olive oil
1 litre tomato passata
sea salt, to taste

Heat the oven to 200 degrees celsius (fan-forced).

Place the fennel, bacon, garlic, rosemary, chilli flakes, and fennel seeds into a food processor and process until finely chopped. Batches might work better if your food processor is small.

Add 2 tbs of olive oil into a dutch oven or similar and place over medium heat. Add the fennel mix to the dutch oven and cook for 8-10 minutes until the mixture starts to soften.

Add the tomato passata and stir.

Bring to the boil and cover.

Place in the oven for 30-35 minutes.

Remove, taste and adjust the seasoning.

Serve with your favourite pasta.

If you don’t have a dutch oven, use an ovenproof dish with a lid.