Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 30min venison and fennel ragu 🇮🇹. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
30min venison and fennel ragu 🇮🇹 is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. 30min venison and fennel ragu 🇮🇹 is something that I’ve loved my entire life. They are fine and they look wonderful.
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. In deep fry pan or dutch oven: Brown venison in olive oil.
To begin with this particular recipe, we have to first prepare a few components. You can have 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make 30min venison and fennel ragu 🇮🇹:
- Get 5 good quality venison sausages
- Get 2 small fennel or 1 large
- Get 1 red onion
- Make ready 1 clove garlic
- Prepare 1 red chilli
- Get 1 bunch fresh basil
- Take 1 tbsp mixed herbs (dried)
- Get 1 tbsp mixed herbs (dried)
- Prepare Splash red wine
- Prepare 100 ml chicken stock
- Take 500 ml passata
- Get 250 g pasta (fusilli, penne or rigatoni)
To make braised fennel, soak fennel wedges in acidulated water. Using good quality sausages can save time and results in hearty pasta dish for a weeknight. Stir in the crumbled sausage, garlic, rosemary, bay, fennel and chilli. Fry quite briskly, stirring thoroughly to break up the sausage meat.
Instructions to make 30min venison and fennel ragu 🇮🇹:
- Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
- Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
- Sauté in a hot pan with some olive oil until softened. Add mixed herbs
- Using scissors cut the skin off the sausages
- Add sausages to the pan and break up as you would mince
- Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
- Add the passata, stir and reduce until mix is a deep red / orange colour
- Drain the pasta, saving a cup of the cooking water
- Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
- Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝
Sausage Ragout with Fennel is one of my favorite dishes. It's got tons of flavor and is the perfect comfort food. Served over a bowl of hearty grains and topped with parmesan cheese. I think this is the first dish that I made Rick when we started dating - and now we're engaged! Truth be told, I think that this.
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