Tagliatelli with Sausage Ragu - made using Italian pork and fennel sausages - tastes phenomenal!
We are lucky enough to be able to get our sausages from a local supplier that obtains them direct from Italy but many Italian delis will stock something similarly authentic.
“You can make the ragù with roughly sliced sausages or squeeze the sausage meat out of the skins.”
Ingredients:
750 g Italian-style pork and fennel sausages, sliced
150 g thick-cut pancetta, diced
2 onions, peeled and diced
6 garlic cloves, peeled and chopped
1 medium carrot, peeled and diced
3 celery stalks, trimmed and finely sliced
2 bay leaves
1/2 tsp dried chilli flakes
1/2 tsp fennel seeds
2 tbsp tomato purée
400 ml red wine
600 ml chicken stock
400 g tin chopped tomatoes
3 sprigs of rosemary
2 sprigs of oregano
400 g tagliatelle
60 ml extra-virgin olive oil
Grated parmesan, to serve
Serving: 4
Method:
1. Heat a heavy-based frying pan over a medium heat, then add the sausages and pancetta. Fry for 15 minutes, stirring occasionally, until the sausage is golden and crisping up.
2. Stir in the onion, garlic, carrot, celery, bay leaves, chilli flakes and fennel seeds and sweat it all down for 5 minutes, scraping the caramelised bits from the bottom of the pan.
3. Cook gently for another 15 minutes, stirring every few minutes, until the vegetables are soft and slightly caramelised. Add the tomato puree and red wine and bring to a simmer.
4. Pour in the stock, tinned tomatoes, rosemary and oregano and let it simmer for about 45 minutes over a low heat, until you have a thick sauce.
5. Cook the tagliatelle according to the packet instructions. Drain and season with salt and pepper. Divide between bowls and drizzle with olive oil. Spoon the ragu on top, mix well and serve with grated parmesan.
Source: Jamie Oliver Magazine, Issue 58 - April/May 2015
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