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–+ servings
A rustic ragu made from Italian pork sausages, served over pappardelle pasta in a white bowl

Italian Pork and Fennel Ragu

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
My classic recipe for Pork and Fennel Ragu is rich, flavoursome and truly delicious. Made in under half an hour it’s the perfect topping for fresh pappardelle.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4

Ingredients

  • 2 Tbsp olive oil
  • 6 Italian-style pork sausages skin removed
  • 2 fat cloves garlic peeled and roughly chopped
  • 1 tsp fennel seeds
  • 1 sprig fresh rosemary leaves only, finely chopped
  • 1 tsp chilli flakes to taste
  • 125 ml red wine
  • 1 Tbsp balsamic vinegar
  • 700 ml bottle of passata (pureed tomatoes)
  • 1 tsp sugar
  • sea salt and black pepper

to serve:

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • COOK THE SAUSAGES: Heat the oil in a large non-stick frying pan over medium heat. When the oil is hot, crumble in the sausages, breaking them up with your fingers as you go. Add the garlic, fennel, rosemary and chilli flakes to the pan. Use a wooden spoon to break up the sausage meat as finely as possible, and cook, stirring occasionally for 5 minutes until the sausage begins to colour.
  • ADD THE LIQUIDS:
    Mix the wine with the balsamic vinegar and pour into the pan. Allow to simmer for 1 minute, the add the tomato passata and sugar. Season with black pepper, give it all a good stir, then simmer over medium heat for 10-15 minutes until the ragu is thick and rich. Taste and season with extra salt and pepper if necessary.
  • COOK THE PASTA:
    Meanwhile, cook the pappardelle in a large pot of boiling salted water until al-dente. With fresh pasta, this only takes a few minutes, dried pasta up to 10 minutes. When the pasta is cooked but still has a little bite, drain into a colander, rinse with cold running water, then toss with a little olive oil and set aside.
  • SERVE: When the ragu is cooked, toss well with the pasta and divide between four warmed plates. Sprinkle over the Parmesan and serve. This is lovely with a simple rocket/arugula salad and a Italian style red wine, a Chianti or Primitivo would be perfect.

Notes

You can replace the passata with a can of tomatoes and half a can of water. Use whole peeled tomatoes and either give them a whizz in the food processor, or chop them directly in the can with a pair of clean scissors.
I add a little bit of sugar to this dish as tomatoes are often preserved with citric or ascorbic acid to keep them fresh and colourful. If you don't mind this, go ahead and omit the sugar.
 

Nutrition

Serving: 1 bowl | Calories: 1107kcal | Carbohydrates: 83g | Protein: 48g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 219mg | Sodium: 1543mg | Potassium: 1044mg | Fiber: 6g | Sugar: 8g | Vitamin A: 702IU | Vitamin C: 11mg | Calcium: 320mg | Iron: 6mg