Easiest Way to Prepare Ultimate 30min venison and fennel ragu 🇮🇹

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The ingredients needed to make 30min venison and fennel ragu 🇮🇹:

1. Prepare 5 good quality venison sausages
2. Get 2 small fennel or 1 large
3. Make ready 1 red onion
4. Get 1 clove garlic
5. Get 1 red chilli
6. Make ready 1 bunch fresh basil
7. Prepare 1 tbsp mixed herbs (dried)
8. Get 1 tbsp mixed herbs (dried)
9. Prepare Splash red wine
10. Make ready 100 ml chicken stock
11. Prepare 500 ml passata
12. Prepare 250 g pasta (fusilli, penne or rigatoni)

Add the minced venison, breadcrumbs, parmesan and garlic and mix well. For the ragu, heat the oil in a separate frying pan. Penne with Sausage and Fennel Ragu. Heat the olive oil in a frying pan and add the fennel seeds and the meat from the sausages- discard the casings.

Steps to make 30min venison and fennel ragu 🇮🇹:

1. Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
2. Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
3. Sauté in a hot pan with some olive oil until softened. Add mixed herbs
4. Using scissors cut the skin off the sausages
5. Add sausages to the pan and break up as you would mince
6. Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
7. Add the passata, stir and reduce until mix is a deep red / orange colour
8. Drain the pasta, saving a cup of the cooking water
9. Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
10. Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝

Penne with Sausage and Fennel Ragu. Heat the olive oil in a frying pan and add the fennel seeds and the meat from the sausages- discard the casings. Turn up the heat and use the back of your spoon to spread the sausage meat out so it cooks and browns evenly. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet. This venison ragù is fun to make and can double up as a fantastic pie filling.

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