Comforting pork and fennel ragu - with Salt Kitchen's delicious pork and fennel sausages!
Our pork and fennel sausages are so versatile. Try this simple and delicious ragu with your favorite pasta.
Comforting pork and fennel ragu - tossed with your favorite pasta!
Pork and fennel sausages
2 Tbsp Olive Oil
1 Brown onion - finely diced
3 cloves of garlic - minced
500ml tomato passata
1/2 cup dry white wine
2 Bay leaves - dry or fresh
Your favorite dry pasta - we love casarecce
Parmesan to taste
Salt and pepper
1/4 bunch fresh parsley - roughly chopped
Squeeze the sausage mince from the casing into small meatballs
Heat olive oil in a heavy based pan
Add chopped onion and sweat until onion is soft and see through
Add garlic and cook for a further 2 minutes
Add pork and fennel sausage meatballs and brown - making sure you don't burn the garlic
Add white wine and reduce by a third before adding your passata
Turn down to a low heat and simmer until sauce has reduced by half
While sauce is reducing - cook your pasta according to the instructions on the packet
Before straining your pasta, take out a few tablespoons of the pasta cooking water and add to your sauce. Taste the pasta sauce and season if necessary.
Strain pasta and toss with the sauce
Serve in a warm bowl with fresh parlsey, grated Parmesan and a good rind of black pepper
You can add chilli, if you like spice or lemon zest to lighten and lift if you desire. But always serve with a big salad and a crusty loaf of Italian bread.