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Writer's pictureTeresa

Sausage Ragu With Apple & Fennel



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.




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