Pork and Fennel Ragu

This is a delicious meat sauce to serve with pasta, such as rustic spaghetti or fettuccine. 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 homemade pasta try our recipe for rustic Tuscan spaghetti, known as pici, or try this Australian made pasta by Zecca – produced in Griffith, NSW – made using Australian grown durum wheat, or chickpea flour for a gluten-free option, available in-store or online.

Serves 4, however, the recipe can be easily doubled to feed a crowd or to have leftovers.

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 also sell a range of Australian made, quality pasta by Zecca which is available in-store or online.

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Pork and Fennel Ragu This is a delicious meat sauce to serve with pasta, such as rustic spaghetti or fettuccine. Servings: 4 – 1 tbsp oil – 500 g pork and fennel sausages – 1 onion peeled & halved – 1 carrot peeled & halved – 1 stalk celery halved – 2 cloves garlic – 2 sprigs of rosemary leave stripped from the stalk – ½ tsp chilli flakes – 2 tsp fennel seeds – 1 tbsp tomato paste – 1 bay leaf – 1 x 400 g can tomatoes – 2 cups chicken stock – 1 tbsp red wine vinegar – 2 tsp brown sugar – salt & pepper – 400 g dried pasta of your choice 1) 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. 2) 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. 3) Add the chopped vegetable mixture and 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 a simmer. Cook for 45 minutes on low heat until the sauce becomes rich and thick. Taste and adjust seasoning to suit. 4) Cook pasta according to instructions, then return cooked pasta 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. We also sell a range of Australian made, quality pasta by Zecca which is available in-store or online.

Pork and Fennel Ragu

This is a delicious meat sauce to serve with pasta, such as rustic spaghetti or fettuccine.

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Servings 4

Ingredients

1 tbsp oil
500 g pork and fennel sausages
1 onion peeled & halved
1 carrot peeled & halved
1 stalk celery halved
2 cloves garlic
2 sprigs of rosemary leave stripped from the stalk
½ tsp chilli flakes
2 tsp fennel seeds
1 tbsp tomato paste
1 bay leaf
1 x 400 g can tomatoes
2 cups chicken stock
1 tbsp red wine vinegar
2 tsp brown sugar
salt & pepper
400 g dried pasta of your choice

Instructions

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 and 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 a 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 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.