Pork and Fennel Sausage Ragu (gf)

재료

RAGU

2 tablespoons extra virgin olive oil

1 large brown onion, finely chopped

1 cup grated carrot

TO SERVE

3 cloves garlic, crushed

2 teaspoons dried oregano ½ teaspoon fennel seeds 1/4 teaspoon chilli flakes pinch ground cinnamon sea salt and ground pepper 500 grams pork and fennel sausages, skins removed

2 tablespoons tomato paste 1 cup red wine

400-gram can crushed tomatoes

To serve

Creamy Two-cheese

parmesan for grating

방향

RAGU: Heat the oil in a large lidded pot over a medium heat. Add the oion,

carrot, garlic, oregano, fennel

seeds,

chilli flakes and the cinnamon. Season

with salt and pepper, cover and cook

for 8 minutes, stirring occasionally. Add a splash of water if the pan is too dry.

Turn the heat to high and add the sausages, breaking them into smai pieces with your fingers as you go.

Cook for 5 minutes, continuing to break up the sausage meat with a wooden spoon, It's a rustic sauce and sausages don't break down like mince does, so there will still be nubbly pieces. Stir in the tomato paste and cook for 1 minute then add the wine and let it bubble up rapidly for 2 minutes, stirring to release the sticky bits off the base of the pot.

Add the tomatoes and rinse out the can with Y4 cup water and add to the sauce. Bring to the boil then reduce the heat and simmer for 15 minutes until reduced and thick.

TO SERVE: Top the Creamy TwO-cheese Polenta with the ragu and a good grating of parmesan.