Pasta with sausages, fennel seed and mozzarella ragù
- March 2014
- Serves 6
- Hands-on time 35 min
This cumberland sausage and mozzarella ragù from Debbie Major takes inspiration from the spicy Italian salsicce, which is traditionally used in this dish.
- 40.8g (19.7g saturated)
- 69.5g (7g sugars)
- 2.5g salt
If you have left over ragù, spread it over homemade pizza base, then bake. Top with fresh basil leaves to serve.
A ripe, rounded, peppery red from Sicily hits the spot here. Try the nero d’avola grape.
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