The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork & Fennel Ragout with Courgette Quinoa
A fresh take on traditional pork ragout. Sizzle free-range pork mince with sundried tomato sauce, fennel and plenty of garlic. Stir through cavolo nero for added greens. Courgette-studded with quinoa on the side to absorb all the deliciousness.
Prep in 10
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 onion
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh flat-leaf parsley
- 500g free-range pork mince
- 800g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 fennel
- 80g sliced cavolo nero
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 courgette
- 160g quinoa (quinoa (100%))
Nutritional Information
Calories: 582
Protein: 36g
Carbs: 41g
Fat: 32g
Pork & Fennel Ragout with Courgette Quinoa
A fresh take on traditional pork ragout. Sizzle free-range pork mince with sundried tomato sauce, fennel and plenty of garlic. Stir through cavolo nero for added greens. Courgette-studded with quinoa on the side to absorb all the deliciousness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Add the quinoa and crumble in half the stock cube. Boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside.
- Dice the courgettes into 2cm cubes. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the courgettes and cook for 3-5 mins, until soft and golden brown. Season with sea salt then transfer to a bowl and set aside.
- Trim and roughly dice the fennel into 2cm cubes. Roughly dice the onions. Reheat the courgette pan with 1 tbsp oil on medium-high heat. Add the pork and cook for 5-7 mins, breaking it up with a wooden spoon, until golden brown. Add the fennel, onions and garlic paste and cook for 3 mins.
- Add the chopped tomatoes, sundried tomato paste and 150ml hot water to the pan. Crumble in the remaining stock cube and stir. Cover with a lid and simmer for 15-20 mins, stirring occasionally, until the sauce thickens. Add a splash of water if it gets too thick. Season with sea salt to taste.
- Roughly chop the parsley. Stir the cooked courgettes and half the parsley through the cooked quinoa. Season lightly with sea salt and black pepper. In the final 2-3 mins of cooking the ragout, add the cavolo nero and stir until wilted.
- Serve the quinoa alongside the ragout and sprinkle both with the remaining parsley.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.