Braised Italian Sausage ragu recipe
This is a lovely Italian sausage ragu dish that benefits from several hours of slow simmering which causes the sausage pieces to taste like the best meatballs ever. Having said it takes some time it is very simple to make with just a few ingredients.
I add some fennel seed and chili which adds a flavour that is closer to an Italian sausage. Don't believe me? Then try buying Italian sausages in Scotland.
1 lb of good quality pork sausages
1tsb fennel seeds, crushed a bit
1 garlic clove
1 or 2 dried and a fresh chilli (to taste)
Small glass of white wine
Tin toms, and about the same in water
Tblsp Tom Puree
Black pepper
1 Tsp white wine or similar vinegar.
Method
Air fry your sausages to give some colour.
In some olive oil fry the fennel seeds, chilli, black pepper and garlic until the garlic starts to colour, then add the tom puree and fry for a minute. Then add the wine and reduce, then add the toms and some water, bring to a boil and set to simmer. Cut the sausages into bite sized pieces and add to the pan, reduce the heat to low and leave to bubble gently for an hour or more.
Cook your pasta till al dente, drain and add to the sauce, mix. Serve with lots of Parmesan and pepper.
Enjoy!