This is a delicious meat sauce to serve with pasta, such as a rustic spaghetti or fettucine. Look out for good quality Italian pork and fennel sausages which are the basis of this ragu. If you have some time to make your own home-made pasta try our recipe for rustic Tuscan spaghetti, know as pici.
Serves 4, however the recipe can be easily doubled to feed a crowd or to have leftovers.
1 tbsp oil
500g pork & fennel sausages
1 onion, peeled & halved
1 carrot, peeled & halved
1 stalk celery, halved
2 cloves garlic
2 sprigs rosemary, leaves stripped from the stalk
1/2 tsp chilli flakes
2 tsp fennel seeds
1 tbsp tomato paste
1 bay leaf
1 x 400g can tomatoes
2 cups chicken stock
1 tbsp red wine vinegar
2 tsp brown sugar
Salt & pepper
400g dried pasta of your choice
- Place the onion, carrot, celery, garlic and rosemary in a processor and process until finely minced.
Remove the sausage meat from the casing and crumble the meat, discard the skins.
- Place a large casserole pot over medium heat. Add a splash of olive oil to the pan. Add the sausage meat to the pan and saute until golden brown.
- Add the chopped vegetable mixture along with the chilli flakes, fennel seeds, bay leaf and tomato paste and saute for 15 minutes to soften and caramelise. Next add the tomatoes, stock, vinegar & sugar and bring to the simmer. Cook for 45 minutes on low heat until the sauce becomes rich and thick. Taste and adjust seasoning to suit.
- Cook pasta according to instructions then return cooked pasta back to its cooking pot. Add enough sauce to liberally coat the pasta, using some of the reserved pasta water to help the sauce cling to the pasta. Heat through for a minute or so. Spoon into serving dishes and garnish with grated parmesan.
We recommend the pork and fennel sausages by Salumi Australia which are available on request from Causley Fresh Deli. Contact them on (02) 6646 2315.
We sell a fantastic quality spaghetti and fettuccine by La Molisana which is available in-store.