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)
- Glug of olive oil
- 1 large red onion, finely sliced
- 1 large fennel bulb, finely sliced
- 2 garlic cloves, finely chopped
- 6 caramelised red onion and pork (or plain pork) free-range sausages, skinned
- 2 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 150g self-raising flour
- 25g fresh parsley, finely chopped
- 100g natural yogurt
- 2 tsp chilli flakes to serve (optional)
- Heat the oil in a lidded flameproof casserole over a medium heat and fry the onion and fennel for 10 minutes. Add the garlic and cook for a minute more.
- Crumble in the sausagemeat and fry for 3-4 minutes, breaking 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 cook for 15 minutes.
- For the dumplings, mix the flour and most of the parsley in a bowl with a pinch of salt. Make a well in the centre, then stir in the yogurt until you have a dough. Divide into 8, then very gently roll into balls.
- Put the dumplings on top of the ragù. Put the lid on and cook for 20 minutes or until the dumplings are light and fluffy. Sprinkle with the rest of the parsley and the chilli, if using.
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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