sausage and fennel ragu
Fennel is so delicious when cooked tender and gives this dish a unique taste. Try it it's wonderful
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yield
4 serving(s)
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For sausage and fennel ragu
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4 Tbspolive oil
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6sweet italian sausages
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1 lgfennel bulb sliced thinly stalks discarded
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1 mdonion sliced
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4 clovegarlic minced
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1 cdry white wine
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2 cchicken broth
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1 Tbspbetter than bouillon chicken or knorr homestyle chicken boullion
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12 ozpasta of choice cooked and drained
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salt and pepper to taste
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1/4 cfresh minced basil
How To Make sausage and fennel ragu
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1Add oil to hot pan. Add sausages and brown on all sides. Remove sausages to plate.
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2Add onion, fennel, and garlic to pan. Saute until softened. Deglaze with white wine and cook until reduced by half. Pour chicken broth and chicken bouillon into pan. Add sausages back to pan with any juice on plate.
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3Cover and simmer 20 minutes. Remove sausages and slice into rounds. Taste sauce and adjust seasonings.
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4Add sliced sausages back to sauce. Serve over pasta and garnish with basil.
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