Sausage and Fennel Ragu

barbara lentz


Fennel is so delicious when cooked tender and gives this dish a unique taste. Try it it's wonderful


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 4 Tbsp
    olive oil
  • 6
    sweet italian sausages
  • 1 large
    fennel bulb sliced thinly stalks discarded
  • 1 medium
    onion sliced
  • 4 clove
    garlic minced
  • 1 c
    dry white wine
  • 2 c
    chicken broth
  • 1 Tbsp
    better than bouillon chicken or knorr homestyle chicken boullion
  • 12 oz
    pasta of choice cooked and drained
  • ·
    salt and pepper to taste
  • 1/4 c
    fresh minced basil

How to Make Sausage and Fennel Ragu


  1. Add oil to hot pan. Add sausages and brown on all sides. Remove sausages to plate.
  2. Add 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.
  3. Cover and simmer 20 minutes. Remove sausages and slice into rounds. Taste sauce and adjust seasonings.
  4. Add sliced sausages back to sauce. Serve over pasta and garnish with basil.

Printable Recipe Card

About Sausage and Fennel Ragu

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian

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