Tomato, Sausage and Fennel Seed Ragu
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Ingredients
- 6 lean best-quality pork sausages
- 6 tbsp olive oil
- 2 whole garlic cloves, crushed
- Salt and freshly ground black pepper
- 1 small white onion, finely chopped
- 1 tbsp fennel seeds
- 2 bay leaves
- 125ml red wine
- 400g Italian tinned plum tomatoes
- 3 heaped tbsp tomato purée
- 25g finely grated Parmesan
- Homemade gnocchi (as above)
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Remove the sausages from their casings and chop up the meat to break it up.
Step 2
Put the olive oil in a frying pan over a medium heat and add the garlic and salt and pepper. Fry for about 2 minutes, until the garlic becomes light gold. Then add the onion and fry for a few minutes, until translucent. Stir in the fennel seeds and bay leaves. Put the meat into the pan and fry for 6-7 minutes, or until cooked through. Using a wooden spoon, break up the meat into mince and stop it sticking. If the sausages release a lot of fat, pour it away, although a little won’t hurt.
Step 3
Add the wine and allow to reduce for a couple of minutes, then add the tinned tomatoes and tomato purée and stir well. Leave the ragù to simmer for 10 minutes while you cook the gnocchi (according to the instructions above).
Step 4
When the gnocchi are cooked, drain and toss into the ragù, serve with a scattering of torn basil and finely grated Parmesan.
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