With rich passata, zesty lemon and aromatic fennel, this tasty pork dish is packed with flavour. You can rustle up this mouthwatering midweek meal in under 30 minutes – an easy recipe for all the family to enjoy. Heat the oil in a nonstick frying pan. Add the onion and celery and cook for 5 mins, or until softened. Add the pork and cook until browned all over. Add the garlic and 1 tbsp of the fennel seeds; cook for 1 min more. Pour in the milk and bring to the boil. Stir in the passata, tomato purée and a pinch of sugar. Bring to the boil again, then reduce the heat and cook for 10-15 mins, until thickened. Meanwhile, cook the pasta following the packet instructions. Drain well. Add the pasta to the cooked sauce and toss to combine. To serve, divide between 4 bowls and scatter over the lemon zest, remaining fennel seeds and the parsley, if you like. Freezing and defrosting guidelines You can cook and freeze the ragu – simply cook as instructed and allow to cool completely, then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. See more Midweek meals For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.