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Recipe for

Sausage and fennel ragu

PictureIngredientsStepsTips

Ingredients

  • Two plain pork sausages
  • 1 small red onion
  • 1 tin of tomatoes
  • 2 tbsp tomato puree
  • 2-4 cloves of garlic
  • 2 tsp fennel seeds
  • 1 tsp chilli flakes
  • 75g spaghetti

Steps

  1. Toast fennel seeds in a dry pan until they change a shade darker, don't add oil
  2. When sufficiently toasted, remove from the heat and tip onto a cold plate, when cool grind– see notes
  3. Finley dice red onion
  4. Add a glug of oil to a pan big enough to contain your sauce
  5. Sautee onion until soft, don't brown
  6. Finely slice garlic and add to the onion and cook until cooked
  7. Peel sausages and add break their tubey insides up in the pan, do some sizzling
  8. Try to crumble the sausages up as they cook
  9. Add your tomato puree and cook for a few minutes
  10. Add tinned tomato
  11. Finally add your fennel powder and reduce heat
  12. Let it simmer away until thick and rich
  13. Season with salt and pepper to taste
  14. Cook your pasta and combine with the ragu when you're ready

Tips

  • Toasted fennel seeds will add a lil depth to the dish, it's not necessary but worth a shot innit
  • You can add a splash of wine before you add the tinned tomatoes for even for fancy pantery
  • You could actually add cream instead of tinned tomatoes too, maybe with a bit parmesan. You do you. I'm not your mum.

A project of love and passion Made by Sheppard.