Sausage and Fennel Ragu

Name: Sausage and Fennel Ragu
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 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

By barbara lentz
@blentz8

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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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

Step-by-Step

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

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