30min venison and fennel ragu 🇮🇹

Name: 30min venison and fennel ragu 🇮🇹
Cuisine: British
Ingredients: 5 good quality venison sausages; 2 small fennel or 1 large; 1 red onion; 1 clove garlic; 1 red chilli; 1 bunch fresh basil; 1 tbsp mixed herbs (dried); 1 tbsp mixed herbs (dried); Splash red wine; 100 ml chicken stock; 500 ml passata; 250 g pasta (fusilli, penne or rigatoni)

Philip Pantelides @philip

Bath, England, United Kingdom

A slow cooked game ragu is one of my favourite dishes, but can take a long time to cook. Using good quality sausages can save time and results in hearty pasta dish for a weeknight. Bellisima! 🇮🇹

Philip Pantelides @philip

Bath, England, United Kingdom

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Ingredients

5good quality venison sausages
2small fennel or 1 large
1red onion
1 clovegarlic
1red chilli
1 bunchfresh basil
1 tbspmixed herbs (dried)
1 tbspmixed herbs (dried)
Splashred wine
100 mlchicken stock
500 mlpassata
250 gpasta (fusilli, penne or rigatoni)

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Steps

1

Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
2

Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
3

Sauté in a hot pan with some olive oil until softened. Add mixed herbs
4

Using scissors cut the skin off the sausages
5

Add sausages to the pan and break up as you would mince
6

Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
7

Add the passata, stir and reduce until mix is a deep red / orange colour
8

Drain the pasta, saving a cup of the cooking water
9

Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
10

Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝

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Cooksnaps

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Philip Pantelides @philip

on September 06, 2017 20:57

Bath, England, United Kingdom

Braai (BBQ) lover, raised in Africa, inspired by cuisine of my travels. Quick and #healthy recipes every night of the week, experiments and #Braai on the weekend.