sausage and fennel ragu
Fennel is so delicious when cooked tender and gives this dish a unique taste. Try it it's wonderful
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 tablespoons olive oil
- 6 - sweet italian sausages
- 1 large fennel bulb sliced thinly stalks discarded
- 1 medium onion sliced
- 4 cloves garlic minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 tablespoon better than bouillon chicken or knorr homestyle chicken boullion
- 12 ounces pasta of choice cooked and drained
- - salt and pepper to taste
- 1/4 cup fresh minced basil
How To Make sausage and fennel ragu
-
Step 1Add oil to hot pan. Add sausages and brown on all sides. Remove sausages to plate.
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Step 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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Step 3Cover and simmer 20 minutes. Remove sausages and slice into rounds. Taste sauce and adjust seasonings.
-
Step 4Add sliced sausages back to sauce. Serve over pasta and garnish with basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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