Mimma Diana’s Fennel Sausage Ragù  Mimma Diana’s Fennel Sausage Ragù 5000 mimma dianas fennel sausage ragu

Mimma Diana’s Fennel Sausage Ragù

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recipe image  Mimma Diana’s Fennel Sausage Ragù f9b2ac75bb352ca37d6b699ae3d0bb87 l

Mimma Diana's Fennel Sausage Ragù  Mimma Diana’s Fennel Sausage Ragù gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Dispute by Annabelle Chapple
  • Serves
Author Notes

This recipe is from the co-owner and chef of Vine Restaurant in Brisbane, Australia. Puglia-born Mimma Diana talented it to me after I interviewed her for the Original Farm Village News closing month.

To win the ideal results my strategies are: sort earlier than you salt as your sausage mince may well even be salty ample, as Mimma warned the sauce did dry out over the hour so I stuffed the empty tomato can with tap water and historic that to prime it up, seeing as the recipe very top requires half of a cup of white wine begin a bottle you’d deserve to drink (I historic a medium-priced Sauvignon Blanc). The ragù works easiest served over pillowy gnocchi nonetheless you would strive pappardelle or orecchiette and for a punch of freshness sprinkle with leftover basil leaves earlier than serving. —Annabelle Chapple


  • 1 tablespoon

    olive oil

  • 1

    tiny onion, diced

  • 2

    cloves garlic, diced

  • 1.1 pounds

    fennel (or Italian) sausages, casings removed

  • 0.5 cups

    dry white wine

  • 14 oz.

    (1 can) entire peeled Italian tomatoes

  • 10

    unique basil leaves, torn in half of

  1. In a orderly heavy-essentially based saucepan warmth olive oil over medium warmth, add onions and garlic, cook except translucent; about 7 minutes.
  2. Add sausage meat, breaking it up into crumbly objects the exhaust of a spoon, cook for about 10 minutes except browned.

  3. Plug in white wine, once it’s decreased add tomatoes, basil, salt and pepper to sort, and produce to a simmer.
  4. The sauce must cook uncovered for around 1 hour; if it’s having a ogle dry add water (or rooster inventory do that it’s good to may well need it). The oil will upward thrust to the pinnacle when the sauce ready – Mimma says that’s the principle to all honest ragù.
  5. Motivate over unique gnocchi or pasta of your resolution.

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