Jorge’s Fennel Sausage Ragu: While many might consider ragù alla Bolognese the ultimate ragù, I’d like to put forward another contender – lesser known, perhaps, but no less delicious. This rich sausage ragù also hails from Bologna, in Emilia-Romagna, a region in northern Italy celebrated for its food. From tortellini in brodo – little pasta parcels stuffed with mortadella and Parmesan in crystal-clear broth – to classic lasagne and feather-light tigelle flatbreads, Bologna’s culinary heritage needs little introduction, and its traditions are fiercely upheld by those who call it home.
This version delivers a deeply flavoured sauce, fragrant with fennel, rosemary and garlic, with a touch of chilli for warmth and cream for richness. It’s ideal with long, flat pasta – tagliatelle, tagliolini or linguine all work well. If you want to make the pasta yourself, all the better.
Sausage ragù can be built on either tomato or cream. Both are delicious, but I lean towards the latter for its richness. That said, if you’d prefer a tomato-based version, simply swap the cream for a 400g tin of good-quality plum tomatoes (plus a third of the tin in water), and leave out the chicken stock. Cook uncovered over a moderate heat for 25 minutes, adding a splash of water if the sauce thickens too much.
Ingredients
Method
- Start by heating 1 tbsp. of olive oil in a pan over medium heat. Crumble in the sausage meat and stir to break it up. Let it sit to take on some colour, then stir again. Repeat this process – after about 10 minutes, the meat should be golden brown and well caramelised.
- Add the diced onion and celery. Stir to combine and continue cooking, stirring frequently, for 10–15 minutes until the vegetables have softened and taken on some colour.
- Add the garlic, chilli flakes, fennel seeds, and rosemary. Cook for another 5 minutes to allow the flavours to develop.
- Pour in the white wine, scraping the bottom of the pan to release any caramelised bits. Let it reduce for a minute or two.
- Add the chicken stock and double cream. Turn the heat down low, cover with a lid, and simmer gently for 30–40 minutes. The sauce should reduce and coat the sausage meat – it should be rich but not overly loose.
- Combine with your chosen pasta, reserving some of the pasta water to adjust the consistency if needed.
Top tip
Pasta continues to absorb liquid as it sits, and what feels right in the pan can quickly tighten into something claggy on the plate. Always reserve some cooking water and leave the sauce a little looser than you think you need. The result will be silkier and far more satisfying.
