Tuscan sausage and fennel ragù with gnocchi
- May 2010
- Serves 4
- Takes 10 min to make, 20 min to cook
A true taste of the Italian countryside, this quick sausage ragù recipe is made even heartier by the inclusion of that all-round comfort food – gnocchi.
Or, if you can’t be persuaded by gnocchi, take a look at this similar version: sausage and fennel rigatoni pasta.
- 30.5g (9.3g saturated)
- 58.1g (3.5g sugar)
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 1 large garlic clove, finely chopped
- 6 large Italian sausages, roughly chopped into chunks
- 2 tsp fennel seeds
- ½ tsp chilli flakes
- 75ml red wine
- 500g jar passata
- 500g gnocchi
- Small handful fresh flatleaf parsley, chopped
- Heat 1 tbsp oil in a large sauté pan over a low heat. Add the onion and garlic and fry for 8 minutes until soft, then remove to a bowl. Increase the heat, add the remaining oil and fry the sausages until browned all over (don’t worry if their skins come off). Stir in the fennel seeds and chilli and cook for 2 minutes.
- Return the onion and garlic to the pan, then add the wine and bubble for a few minutes until evaporated. Stir in the passata and season well. Simmer for a further 5 minutes until the sausages are cooked through and the sauce has thickened.
- Meanwhile, bring a large pan of salted water to the boil. Add the gnocchi and cook until they rise to the surface. Drain and add to the sausage ragù. Spoon among plates, sprinkle with parsley and serve.
For a bolognese-style ragù, skin the sausages and break up with a spoon.
To freeze: make up to the end of step 2. Cool and freeze for up to 3 months. Defrost, then finish the recipe.
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