Sausage ragù with parsley dumplings
- April 2017
- Serves 4
- Hands on time 30 min, simmering time 20 min
For those days when you need something easy and comforting, there’s our meaty sausage and fennel ragù topped with light, fluffy dumplings.
- 26.8g (9.1g saturated)
- 50.2g (15.3g sugars)
You can swap the fennel bulb for 3 celery sticks and a pinch of fennel seeds.
Make up to the end of step 2 up to 24 hours ahead and keep covered in the fridge. Or freeze the ragù for up to 3 months in a food container or bag. Defrost, then reheat to continue the recipe.
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