sausage ragu

This Sausage, Fennel and Kale Ragù uses only a few ingredients, but delivers maximum flavour. Hearty and filling, yet surprisingly light.

Sausage, Fennel & Kale Ragù - Whole30, Paleo

extra-virgin olive oil (plus more as needed)

mild Italian sausage

onion

fennel bulb (thinly sliced)

Kosher salt

garlic (finely chopped)

fennel seeds

jars @Jovialfoods crushed tomatoes (around 36 ounces)

lacinato kale –

black pepper

Preheat sauté pan over medium high heat. Add olive oil &amp; heat until shimmering. Add sausage &amp; cook, breaking it up with a spoon, until browned all over, around 12 minutes. Transfer to a bowl &amp; set aside, reserving 2 tablespoons of fat in the pot.

Add onions &amp; fennel &amp; season with ¼ teaspoon salt. Cook, stirring regularly, until caramelized &amp; soft, around 12 minutes. Add the garlic &amp; fennel seeds &amp; cook 2 more minutes. Return browned sausage to the pan, add the crushed tomatoes, black pepper &amp; stir to combine. Add the kale, bring to a simmer, cover with a lid, turn heat to medium &amp; cook 20 minutes.

Taste the ragù for seasoning and adjust with salt &amp; pepper as desired. Serve over cauliflower purée or with side of choice.

A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special

Italian sausage & chestnut pasta

olive oil

pack Lincolnshire sausage

vacuum-packed chestnut

garlic

rosemary

fennel seed

glass full-bodied red wine

carton passata

large pasta shells

curly parsley

Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.

When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.

Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.

This Sausage Ragu is rich, juicy and bursting with flavour! Better still, it couldn&#039;t be easier to make!!

Sausage Ragu with Pappardelle

2lb / 1kg Ground Sausage (see notes)

Pappardelle (see notes)

/ 125 milliliters Red Wine

tbsp Tomato Puree (Tomato Paste in US)

Celery,

Carrots,

Garlic,

White Onion, finely diced

Basil

Sugar,

Salt & Pepper,

Oil,

Add a drizzle of oil to a large skillet over medium heat and add carrot, onion and celery. Fry until they begin to soften and brown, then add garlic. Continue to fry for 1-2 more mins, then add sausage.

Break it up with a wooden spoon and continue frying until it&#x27;s thoroughly browned. You want it nice and caramelized to enhance the flavour.

Stir in 2 tbsp tomato puree, then deglaze with 1/2cup/125ml red wine. Allow to simmer and reduce for 5mins, then add 2 cans tomatoes (chopped). Add 1 large sprig of basil and rosemary, then season to taste with salt, pepper and sugar. Give it a good stir then simmer on low for around 45mins, or until nicely thickened.

Meanwhile, add 14oz/400g pappardelle to salted boiling water until al dente. Pappardelle should only take a couple of minutes if it&#039;s fresh, you want it still a little hard otherwise it&#039;ll break when you toss it through the sauce. I usually save a cup of starchy pasta water as well, just incase the ragu gets too thick.

Stir 1/4cup/20g parmesan in the ragu, then use your tongs to add in pasta. Thin out with pasta water if needed. Serve hot with extra parmesan is you desire!

https://content.jwplatform.com/videos/6Cmdwlar.mp4

This Sausage Ragu is rich, juicy and bursting with flavour! Better still, it couldn’t be easier to make!

Sausage Ragu Pappardelle

I decided to use a mix of dry and fresh mushrooms for this recipe. And only sausage meat. Great combination. But as I mentioned early on, any meat will do.

Mushrooms, Sausage Ragu with Polenta

sausage meat

pancetta (chopped)

Shimeji mushrooms

dry porcini

bay leaves

red wine

carrots

garlic (peeled and hard end removed)

parsley (chopped)

tomatoes

tomato paste

chicken stock

mushrooms soaking water

salt and pepper

cheese

water

instant polenta

salt

In a heavy large enamel cast iron pot heat the olive oil the garlic over medium heat. Once the garlic is brown, but not burned, remove and discard.

Add the onions, parsley, and carrots, and mix well. When the onions are translucent, add the sausage meat and pancetta, and separate them well with the back of a wooden spoon. Add the tomato paste and mix well.

Cook the meats until all the liquid is evaporated.

Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.

The chicken stock is added it to your ragu to keep it moist.

Add the tomatoes, salt, and pepper. Mix well, lower the heat to simmer, cover, and cook stirring occasionally for 1 hour to 1 ½ hours.

Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.

Remove the bay leaves before serving.

TO PREPARE THE MUSHROOMS RAGU

Bring the water to a boil. Gradually add the polenta and whisk vigorously to prevent lumps from forming.  Change to a wooden spoon and continue to stir until it becomes thicker, around 6 minutes.

TO MAKE POLENTA

Remove the polenta from the heat and place on a plate or platter. Add the mushrooms ragu over it. Sprinkle a very generous amount of parmesan cheese over it.Serve hot and immediately.

ASSEMBLE

Perfect dish for a cold winter day! I love that you used used to pick mushrooms with your grandmother. What a beautiful memory.

Oh my this looks like the perfect recipe for winter! Adding the polenta is genius!

What a wonderful recipe! Love that you use pancetta, it adds an extra special touch! Simply delicious!

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Top 4 sausage ragu recipes from across the web

The most viewed sausage ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage, Fennel & Kale Ragù - Whole...

Italian sausage & chestnut pasta

Sausage Ragu with Pappardelle

Mushrooms, Sausage Ragu with Polent...

The most viewed sausage ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine