Malloreddus Recipe with Sausage Ragù - Great Italian Chefs

Ingredients

• 200g of semolina
• 100ml of warm water
• 1 pinch of powdered saffron
• 3 pork sausages, good-quality, removed from their skins (use Sardinian pork and fennel sausages if you can get hold of them)
• 1 tsp fennel seeds
• 1/2 onion, chopped
• 2 garlic cloves, sliced
• 100ml of white wine
• 400g of tinned Datterini tomatoes
• 1 bay leaf
• olive oil
• salt
• black pepper
• Pecorino Romano, grated