Add garlic and sage, stir until fragrant (1-2 minutes), … Sausage and fennel ragu with homemade pasta. 2. Transfer to a plate. A rich and flavour packed Tuscan sausage ragu made with the most delicious Italian sausages, fennel seeds, red wine and plum tomatoes, cooked to perfection and served with Pici pasta. Remove from the bowl, immediately wrap in cling film and leave to rest overnight in the fridge, To make the ragù, caramelise the sausage meat in batches until golden, draining the pan of fat after frying each batch. Bring to the boil then blend the mixture until smooth in a blender. Meanwhile, bring a large pan of water to the boil and cook the pappardelle for 4 minutes until tender. Stir in the double cream and allow to simmer for 1-2 minutes. Add the passata and season. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Print Recipe. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Heat a deep frying pan over medium-high heat, add the oil and fry the sausage meat, letting it colour at first without stirring. Stir in the garlic, fennel seeds and rosemary and cook for a further minute. Squid ink pasta with mussels, calamari crackling and mozzarella purée, Cavatelli con sugo di ventricina – cavatelli with Molisani salami sauce, Corn and 'nduja with pickled Padrón peppers and egg yolk, To make the pasta, mix the eggs and yolks with the semolina and ciabatta flour and set aside for 30 minutes at room temperature – this will allow the gluten to develop. Customer comment customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, 2 tbsp olive oil Heat the oil in a sauté pan over a medium heat and fry the sausagemeat until golden, then set aside. Add the sausagemeat to the onion and gently cook for 1-2 minutes, breaking up the meat with a wooden spoon. If your Originally, this Sausage & Fennel Ragout was served on top of a creamy, cheesy polenta, which in all honesty is absolutely amazing. Chop and reserve 2 tablespoons fronds and chop bulb. Add the … We use cookies to provide you with a better service on our websites. Cook until all the pink is gone in the sausage. Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add the passata and season. Add the pancetta. Boil the pasta for 1 minute 30 seconds, then drain and stir into the ragù for approximately 30 seconds, until fully cooked through. Cook on a medium heat for around 10 minutes, or until golden and crispy, breaking it apart with a wooden spoon as you go. But, every time I made it, the hot polenta would sputter and … When the pan is hot, crumble in the raw sausage. Ladle the sauce into the pan with the pasta and reserved pasta water and gently toss everything together. Push the sausage to the sides of the pan, and drop the onion slices into the clear part of the pan; sauté, stirring, until they sizzle and wilt, another 2 minutes or so, then stir them in with the meat. Set aside, tossed in semolina, until ready to cook, When ready to serve, bring a large pan of water to the boil and bring the ragù to a simmer. https://www.greatbritishchefs.com/recipes/sausage-ragu-recipe by email at Return the shallots and garlic to the pan and add the fennel seeds and chilli flakes. Step 1. Heat a Dutch oven or wide, extra-deep sauté pan over medium heat and drizzle the pan with a tiny bit of olive oil. Add the passata, reduce until almost dry, then add the caramelised mince and stock. Stir through the 'nduja and add to the ragù, Remove the pepper from the bowl and peel away the blackened skin, discarding the seeds and stalk. Adding the fennel fronds at the end not only gives a … 250g pappardelle pasta or tagliatelle Simmer the ragù for approximately 30 minutes or until all the vegetables and sausage are tender. Fry the onion with a pinch of salt for 7 … Add the toasted seeds and chilli, cook out for 1 minute then add the wine (or fennel liquid, if using) and lemon zest. Add the chopped onion and fennel; season with salt and pepper. https://www.bbc.co.uk/food/recipes/bolognese_sausage_rag_01151 The ragu is so spiked with pieces of spicy sausage, woody herbs and faint garlic it’s just the saddest thing when the bowl is empty. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). The Waitrose & Partners farm, Leckford Estate. While it’s great to live in a city where it generally doesn’t freeze, and snow is even less likely, the time during winter for making hearty stews, braises and pasta dishes is abbreviated. Heat 2 tbsp of the oil in a saucepan over a medium heat. on your browser, you can place your order by contacting our You are free to manage this via your browser setting at any time. 4 tbsp fresh Parmigiano Reggiano, grated Place in a bowl, cover with cling film and allow to cool, Toast the fennel seeds, coriander seeds and dried chilli in a dry pan until aromatic. Trim stems from fennel bulb and cut away any brown spots from outer layer. Add the sausagemeat to the onion and gently cook for 1-2 minutes, breaking up the meat with a wooden spoon. Heat oil in a large frying pan over medium-high heat. This traditional Sardinian sausage sauce, known locally as Ragu “alla Campidanese”, is generally paired with malloreddus, also called gnocchetti Sardi (or ‘small Sardinian gnocchi’). Handful fresh basil. Click here for more information about health and nutrition. Chop the flesh and add to the ragù, along with the capers, Roll your pasta to a 1.5mm thickness then cut the sheets into 6.5mm ribbons. Drain all but 1 tablespoon fat; reduce heat to medium. Add the sausage and cook, crumbling with the back of a fork, until it is cooked through, about 5-7 minutes. This take on a Tuscan classic, uses a traditional mix of pork and beef, plus the addition of fennel which brings added freshness to the dish. This recipe was developed by Dean alongside Robin Gill at Sorella, where Dean is head chef. Cook, stirring, for 1-2 mins or until crisp. https://sanremo.com.au/recipes/curls-with-pork-fennel-sausage-ragu Simmer for 10-15 minutes without the lid, until thickened. Add the crushed fennel seed. Add all but a handful of the fennel and sauté, scraping any fond from the bottom of the pan, 8 to 10 minutes, until golden brown; season with the spice blend and S&P.Add the garlic and sauté, stirring frequently, 30 seconds to 1 minutes, until fragrant. Cook sausage until just slightly browned before adding red wine, scrape up any bits on bottom of pan. Drain the pasta, spoon the ragu into the bowl, toss with the pasta and basil and sprinkle the Parmesan on top. Stir in the garlic, fennel seeds and rosemary and cook for a further minute. David Moser on November 12, 2019 November 12, 2019. Once all the meat is coloured (10-12 minutes), reduce the heat and add … To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Before I made this sausage ragu for the first time, I don’t think I’d ever tasted fennel, let alone … This Tuscan sausage ragu … Cut a slit into each sausage and squeeze the meat out into a large ovenproof pan with a little olive oil. 1. Step 2 Heat the oil in a medium heavy-based saucepan and cook the onion for 5 minutes until beginning to soften. Fry the sausage until well browned. If you'd like to comment further on this recipe you can do so in the An Italian family favourite, this ragu recipe makes a delicious slow-cooked meat sauce, best served with homemade pasta. If you happen to have some fennel fermenting liquid handy, use 100ml of it in place of half of the wine. With an unwavering dedication to finding the best ingredients around and amplifying their flavour through a variety of techniques, Dean Parker is an exciting young chef who's become integral to Robin Gill's restaurant empire. Add … Fry for a minute, then add the tomato puree and stir well. 1 sprig rosemary, leaves removed, finely chopped 680g jar essential Waitrose Passata https://realfood.tesco.com/recipes/spicy-sausage-ragu-with-spirali.html Sausage and Fennel Ragu. 2 cloves garlic, finely chopped Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. 2. Brown the sausage over medium to medium-high heat for about 10 to 15 minutes, stirring and scraping frequently. Taste, season as required and stir in the nutmeg and basil. Add onion, fennel, and a pinch of salt. Italian fennel sausages cooked in red wine and tomato served with fresh, hand rolled malloreddus pasta. Toss to coat. Clear a new space, and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir to combine. Using a slotted spoon, transfer the cooked sausage to a bowl and set aside. 4. Meanwhile, place the pepper over a hot barbecue or open flame until the skin has blackened all over. That being said, the fennel-rich, flavoursome morsels of sausage present in the ragù pair perfectly with thick ribbons of fresh pappardelle. Bring a large pan of salted water to the boil, cook the pasta according to the packet instructions, … Thank you for rating this recipe. Allergens: Celery, Meat, Sulphur Dioxide, Gluten, Egg Follow this link for our instructions and tutorial videos. Heat the olive oil in a large ovenproof skillet. https://www.greatbritishchefs.com/recipes/fennel-sausage-ragu-recipe Drain the pasta reserving a ladleful of water and return the pasta to the pan. Check and adjust seasonings to taste, adding salt, pepper, more pepper flakes, and ground fennel. This stunning fennel sausage ragù recipe is delightfully rich and intense, with a kick of heat thanks to a little 'nduja. Cut the sausage out of its casings and crumble it into the skillet. Heat the oil in a medium heavy-based saucepan and cook the onion for 5 minutes until beginning to soften. The weather is already starting to warm up here in Austin. Spread the oil around as the pan heats up. section on the bottom of the page. Transfer to a plate. Tip into a food mixer fitted with a dough hook, add the remaining ingredients and mix on a slow speed for 20 minutes. If you are unable to use JavaScript In the reserved pan of fond, heat a drizzle of oil on medium-high. To make the ragu, preheat the oven to 450˚F. Using a wooden spoon, cook the sausage, breaking it up along the way. 3. The recipe contains a lot of fresh fennel. Deglaze the pan with a splash of the pork stock and set aside, In a separate pan, caramelise the salami then add the shallots and cook until soft. 4 Cook for 4 to 5 more minutes before adding tomatoes, stir together set heat to … This pasta kit serves two and can be frozen or kept in the fridge for up to five days. Place pork and ground fennel or fennel seeds in a large bowl. Ragu Method. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Slosh the white wine and milk into the sausage mix and boil for 5 minutes until the liquid has almost disappeared. 1 small onion, finely chopped In a separate pan, add a dash of oil and sauté the garlic until golden. 1. Simmer until everything is soft, for approximately 60 minutes. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add the cooked sausage, tomato sauce and demi-glace. Preheat the oven to 180°C/350°F/gas 4. Remove and discard the skins from a the sausages and roughly chop the sausagemeat. is not enabled on your browser. Order by 10am fo 2 tsp fennel seeds Liquid from Sorella's fermented fennel is used in the ragù, as well as their homemade salumi mixture in place of the salami here. Cook until both the onion and fennel are soft and translucent. 450g pack Waitrose Gourmet Pork Sausagemeat 2, with leftovers. Customer Sales and Support Centre by free phone on 0800 1 88884 or Stir through the parsley and taleggio, divide between plates and grate over some Parmesan just before serving, 5 stunning sausage recipes from the UK’s best chefs, Enter the Great British Chefs Foodie Survey now, Come dine with us: the modern dinner party, 1 hour 45 minutes, plus resting time for the pasta, 200g of ciabatta flour, preferably Gilchesters, Join our Great British Chefs Cookbook Club. Serve piled into bowls sprinkled with Parmigiano Reggiano and fresh basil. Add pork and cook, turning occasionally, for 5-6 mins or until brown all over. This recipe was first published in October 2017. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. Season as required and stir in the garlic, fennel seeds and chilli flakes weather is starting. Breaking it up along the way liquid handy, use 100ml of it in place of of! To medium intense, with a wooden spoon, transfer the cooked sausage to a and.: //sanremo.com.au/recipes/curls-with-pork-fennel-sausage-ragu place pork and ground fennel tomato sauce and demi-glace a slotted spoon, the! Double cream and allow to simmer for 10-15 minutes without the lid, until no longer pink the oil a! Sausage until just slightly browned before adding red wine, scrape up any bits on bottom pan. Heat the olive oil in a large ovenproof skillet developed by Dean alongside Robin Gill at Sorella, where is... 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