Sausage ragù with dumplings

Method

1. Heat the oil in a hob-safe casserole over a medium heat and fry the onion and fennel for 10 minutes. Add the garlic and cook for a minute more.
2. Add the sausagemeat and fry for 3-4 minutes, breaking it up with a wooden spoon. Stir in the tomato purée and fry for a minute more. Add the tomatoes and a tomato tin of water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
3. For the dumplings, mix the flour and most of the parsley in a bowl with a pinch of salt. Stir in the yogurt to make a soft dough, then gently roll into 8 equal balls.
4. Put the dumplings on top of the ragù. Cover and cook for 20 minutes
   or until the dumplings are light, fluffy and cooked through. Sprinkle
   with the rest of the parsley and the chilli flakes, if using.