Comforting, simple and filling. All the essential hallmarks of an autumnal meal.
This is a great weekday meal. It comes together so quickly and is perfect when time is short and your budget is too.
I am a bit of a stickler for meat and especially sausages. Try to get good quality ones. They make all the difference. I use sausages in their skins rather than sausage meat, as most of the time, here in the UK, they are easier to purchase. I frequently have a packet in the freezer and most importantly, they are cheaper.
If you want to make this go even further you could add in some grated courgette and/or carrots and of course it can be served with other types of pasta: pappardelle, fettuccine or even rice. We have whatever I have in the pantry!
Sausage Ragu With Apple & Fennel
Serves 4/6 (depending on amount of pasta used)
Ingredients:
A medium sized onion, diced
2 cloves of garlic, minced
1 tbs fennel seeds
6 good quality pork sausages
1 apple, peeled and diced
200g mushrooms, diced
500g passata
Salt and pepper to taste
Grated parmesan cheese to serve
Method:
In a large saucepan cook the onion in olive oil until softened on a medium heat, about 10 minutes.
Add the garlic and fennel and continue to cook for another minute.
Using a sharp knife make a cut longways on each sausage and peel the skins off.
Add the sausage meat to the pan and break up the meat with a meat masher or spatula.
Mix in the mushrooms and apple and cook for a further 2-3 minutes.
Pour the passata over and bring to a simmer. Cook for 15 minutes with the lid on.
Cook pasta according to the package instructions and drain when ready.
Mix the pasta into the ragu and serve topped with freshly grated Parmesan.