Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

First, take the skin off the sausages. Use a sharp knife to cut down the length of the sausage, peel the skin off and discard the skin.

Step 3

Heat 1 teaspoon olive oil in a cast iron pan/frying pan over a moderate heat and add the sausages. Use a wooden spoon to break up the meat. Cook for 10 minutes until broken up, cooked through and lightly caramelised.

Step 4

Remove the sausages and excess oil from the pan, onto a plate or bowl lined with kitchen towel, to absorb the fat.

Step 5

As the sausage cooks, prepare the vegetables. Peel (if necessary) and roughly chop the onion, carrot, celery and garlic and then give them a quick blitz in a food processor. Alternatively, finely chop them by hand.

Step 6

Heat 1 tablespoon olive oil in the pan over a moderate heat and add the chopped vegetables. Cook, stirring from time to time, for around 5 minutes, until softened and lightly caramelised.

Step 7

Now add the fennel seeds, chilli flakes and the rosemary. Cook for a further minute until aromatic.

Step 8

Return the sausage to the pan, add the wine, and cook until reduced by half.

Step 9

Now add the salt and chicken stock and cook for 10 minutes, lid off, until the stock has reduced by half and thickened.

Step 10

Add the cream, bring back to a gentle simmer, taste and adjust the seasoning with salt and freshly ground black pepper .

Step 11

To serve: stir the ragù into some hot, cooked pasta, sprinkle with chopped, fresh rosemary or shredded basil and serve with salad on the side. Hand the parmesan round separately.