Rick Steins Fennel And Sausage Ragù With Tagliatelle Recipes

FENNEL AND SAUSAGE RAGU OVER PASTA

Steps:

• Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
• While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

SAUSAGE RAGù WITH TAGLIATELLE

Steps:

• To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes.
• Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray.
• Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.
• When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.

FENNEL AND SAUSAGE RAGù OVER PASTA

Steps:

• Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
• While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.