Sausage and Fennel Ragu
Think I got a "Restaurant Standard" review out of Cat when we had this one !!
Servings: 2 yield(s)
Ingredients
  • bulb fennel
  • 200 g pork sausages (skins removed) (About 3 large ones)
  • 2 tsp fennel seeds ((or 1 heaped tsp))
  • 3 tomatoes (approx 250 g) (quartered)
  • pinch chilli flakes
  • tbsp tomato puree
  • basil and/or parsley (handful, chopped)
  • 2 cloves garlic
Instructions
  1. Heat small amount of oil in a pan. Thinly slice fennel, remove sausages from skin and add to pan for 10 mins - till sausage mean starts to brown
  2. Add in sliced garlic, fennel seeds and chilli flaks and cook for 2 mins more
  3. Add in chopped tomatoes and tomato puree and cook for 10/15 mins - till the tomatoes break up ( add a drop of water if too dry)
  4. Add in basil / parsley and serve with pasta