15th August 2022

Fennel and pork sausage ragu.

Sometimes you simply don’t have time to be slow cooking a ragu for hours and hours and this equally flavoursome version takes no time at all. Delicious salty sausages are combined with herbs, tomatoes, smoky red peppers and finished with a touch of cream and parmesan. A comforting meal that will keep you warm while keeping your taste buds very satisfied with a crunchy breadcrumb topping, crispy sage leaves and fresh lemon zest! This ragu truly does pair magnificently with the Yealands Pinot Noir Reserve, a stunning wine that will become your go to!

SERVES 4

PREP TIME: 10 MINUTES

COOKING TIME: 20 MINS

INGREDIENTS:

For the Sauce

  • 1 x 400g can whole tomatoes
  • 1 x 465g (or there abouts) jar roasted red peppers, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely diced
  • ½ tsp fennel seeds
  • 4 cloves garlic, minced
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 2 sprigs thyme, leaves picked and finely chopped
  • 450g pork and fennel sausages, meat squeezed out of casings
  • ½ cup dry white wine
  • ¼ cream
  • ½ cup finely grated parmesan
  • For the breadcrumbs (optional topping to the pasta)

  • 2 tbsp olive oil
  • 4 slices stale bread (use any bread you like, sourdough is my preference!)
  • 1 tbsp herbs, I used rosemary and thyme as the sauce has the same
  • Salt and pepper to taste
  • 400g pasta of your choice, I used pappardelle
  • 12 – 15 sage leaves
  • 50g butter
  • Zest of a lemon
  • Method

    For the crispy sage, melt the butter in a frying pan and when sizzling add the sage leaves and cook until crisp, swirling the pan. Set aside on a paper hand towel.

    For the breadcrumbs; 3. Blend the bread slices in a food processor until it resembles course crumbs. I like a mixture of fine and chunky. In a fry pan heat the olive oil then add the breadcrumbs and herbs, mixing to coat in the oil and cooking until golden and crispy. Season to taste with salt and pepper. Set aside and make the sauce.

    In a food processor or using a stick blender, blend the roasted red peppers and tomatoes together. An optional step here is to pass that mixture through a sieve to make it smoother. Set aside.

    In a large frying pan add the butter and olive oil over medium heat and cook onion for 5 mins until soft. Add the garlic, herbs and fennel seeds and cook for a further couple of minutes. Add in the sausage meat and continue to cook for five minutes or until browned, using a wooden spoon to break up the meat into small pieces. Pour the wine in and let it bubble and reduce for a couple of minutes. Add the tomato mixture and let it gently simmer for 10 mins, I continue to break up the meat at this stage with a wooden spoon which helps infuse the flavour of the meat into the sauce. Add the cream and parmesan, stirring until the cheese has melted into the sauce. Add in your cooked pasta with a ¼ cup pasta water if the sauce needs loosened.

    Serve with the toasted breadcrumbs, crispy sage and lemon zest over top.

    Recipe created for Yealands by Burnt Butter Table.

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