Spaghetti with Pork and Fennel Ragu
This is made with meat pushed from sausages, which makes 4 sausages go a long, long way. I like pork and fennel, but feel free to use whatever you have at home including, beef, lamb or even make it vegan/vegetarian.
- 4 tbsp olive oil
- 350g or 8 pork sausages
- 2 garlic cloves, sliced
- 1 tsp fennel seeds
- pinch chilli flakes
- ½ cup red wine
- 410g tin crushed and sieved tomatoes
- 2 tbsp balsamic vinegar
- 500g spaghetti
- Parmesan for garnish
- handful of flat leaf parsley
Pour your oil into a large non-stick frying pan. Take your sausages and slowly squeeze the meat out of the skins into bite sized meatballs. Drop into the hot oil and using a fork, gently flatten, then fry until crispy, brown and golden. Reduce the heat add the garlic, seeds and chilli, sauté for a further 2 – 3 minutes. Turn up the heat, pour in the wine, cook for another couple of minutes then pour in the tomatoes and balsamic vinegar. season then simmer for 20 minutes, until thick and syrupy.
Cook the pasta as per the packet (remember a good Italian cooks their pasta in water that tastes like the Mediterranean, so don’t forget the salt), retain a cup of the pasta liquor, then drain.
Toss the pasta through the sauce with the liquor, sprinkle over the parsley when ready to serve.
To Serve: I’ll bring the wine if you invite just me around for dinner and let’s eat! Bon appetito!