Sausage Ragu
Directions
- 1Peel the sausages and add the meat to a pan. Break up the meat with a spatula and cook until golden brown, about 10-15 minutes. Set aside.
- 2Add olive oil, chopped onions, fennel, and carrots to the pan. Cook until browned and caramelized, about 15 minutes.
- 3Add minced garlic, crushed fennel seeds, and thyme. Cook for 3 minutes until fragrant.
- 4Deglaze the pan with white wine, letting it evaporate.
- 5Return sausage meat to the pan. Add tomato paste, canned tomatoes, chicken stock, and milk.
- 6Bring to a simmer, cover, and cook in a 150°C/285°F fan oven for 3-4 hours, stirring occasionally and adding stock if needed.
- 7Cook pasta according to package directions.
- 8Combine cooked pasta and the sauce in a pan.
- 9Add some fresh parsley and olive oil. Toss well.
- 10Serve immediately.
Ingredients
- 700 g Italian sausages
- 1 tbsp olive oil
- 2 white onions
- 0.5 bulb fresh fennel
- 2 carrots
- 3 garlic cloves
- 1 tbsp fennel seeds
- 1 sprig thyme
- 1 glass white wine
- 1.5 tbsp tomato paste
- 1 tin peeled plum tomatoes
- 1 litre chicken stock
- 180 ml milk
- 1 pasta
Equipment
heavy bottomed panspatulaknifecutting boardgraterpestle and mortarwooden spoonpotladlecolanderoven
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