Pork And Fennel Ragu

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.

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Nutrient	Quantity
Total fats	82.8109 g
Protein	44.08 g
Carbohydrates	49.3419 g
Energy	1107.6202 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6969 g
Water	735.848 g
Aspartic acid	3.5344 g
Calcium, Ca	260.3972 mg
Lutein + zeaxanthin	982.757 g
Fiber, total dietary	12.1203 g
Carotene, beta	1952.9125 g
Niacin	14.5301 mg
Vitamin A, RAE	182.2317 g
Arginine	2.3788 g
Riboflavin	0.6926 mg
Tocopherol, beta	0.0298 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0071 g
Fatty acids, total saturated 20:1	0.625 g
Glutamic acid	6.6114 g
Sodium, Na	951.156 mg
Fatty acids, total saturated 16:1 undifferentiated	2.3271 g
Total lipid (fat)	82.8109 g
Manganese, Mn	1.6048 mg
Fructose	6.1592 g
Proline	1.6714 g
Fatty acids, total saturated 16:0	17.8773 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	10.7187 g
Choline, total	55.0658 mg
Sugars, total	27.7581 g
Serine	1.482 g
Fatty acids, total saturated 10:0	0.0684 g
Fatty acids, total saturated 18:0	9.6483 g
Fatty acids, total saturated 20:4 undifferentiated	0.2495 g
Vitamin B-6	1.2651 mg
Selenium, Se	69.683 g
Ash	7.6164 g
Fatty acids, total saturated 18:1 undifferentiated	34.5047 g
Pantothenic acid	1.9602 mg
Phenylalanine	1.4167 g
Copper, Cu	0.6425 mg
Betaine	0.6072 mg
Thiamin	1.5893 mg
Retinol	4.536 g
Methionine	0.8321 g
Iron, Fe	5.5274 mg
Carbohydrate, by difference	49.3419 g
Phosphorus, P	629.785 mg
Folate, total	115.8267 g
Tocopherol, gamma	0.6395 mg
Lycopene	7667.655 g
Alanine	2.0633 g
Cholesterol	169.092 mg
Valine	1.8382 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	8.3005 g
Glycine	2.1491 g
Carotene, alpha	301.249 g
Glucose (dextrose)	6.8974 g
Fatty acids, total saturated 14:0	1.0192 g
Zinc, Zn	5.1426 mg
Isoleucine	1.5329 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.1165 g
Fatty acids, total polyunsaturated	9.4871 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	2.672 g
Tocotrienol, alpha	0.0987 mg
Vitamin A, IU	3557.2642 IU
Folate, DFE	115.8267 g
Tryptophan	0.4242 g
Vitamin C, total ascorbic acid	67.47 mg
Phytosterols	51.6205 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0108 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	1.1283 g
Vitamin B-12	1.6355 g
Vitamin K (phylloquinone)	86.4397 g
Fatty acids, total saturated	28.9047 g
Histidine	1.2468 g
Fatty acids, total monounsaturated	37.4931 g
Threonine	1.5465 g
Folate, food	115.8267 g
Cryptoxanthin, beta	28.3478 g
Vitamin E (alpha-tocopherol)	3.1437 mg
Magnesium, Mg	123.9552 mg
Lysine	2.9993 g
Potassium, K	2242.3287 mg
Cystine	0.4352 g
Fluoride, F	8.8106 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	0.5 teaspoon	0	0	0
Onion	1 cup	64	14.944	0.16
Tomato	2 cups	53.64	11.5922	0.596
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
fennel seed	1 tablespoon	20.01	3.0328	0.8625
Garlic Clove	2	8.94	1.9836	0.03
chicken broth	0.5 cup	39.06	0.945	1.3104
red pepper flake	0.5 teaspoon	0	0	0
cooking spray	0	0	0	0
rigatoni pasta	4 cups	0	0	0
pork	8 ounces	852.768	0	79.5388
fennel	1 cup	26.97	6.351	0.174
red pepper cayenne	0.25 teaspoon	1.431	0.2548	0.0777