Rick Stein Sausage Ragù & Homemade Tagliatelle Recipe | Dinner Party
Rick Stein's luscious sausage ragù is rich with cream, fragrant with fennel and served with homemade tagliatelle for pure indulgence.
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Cooking tools:
- Food processor
- Pasta machine
- Rolling pin
- Chef's knife
- Cutting board
- Broom handle
- Chair
- Pan
- Ladle
- Colander
- Mixing bowl
- Measuring cup
- Wooden spoon
- Grater
- Plastic wrap
- Stockpot
- Tongs
- Warmed serving bowls
- Serving bowl
- Pot
- Saucepan
- Spoon
Ingredients
- 400g coarse pork sausage meat or 400g sausages, skins removed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 large garlic clove, grated
- 2 celery sticks, chopped
- ¾ tsp fennel seeds, roughly ground
- ¼ tsp chilli flakes
- 1 fresh rosemary sprig, leaves finely chopped
- 150ml dry white wine
- 150ml double cream
- 150ml Chicken stock
- 50g Parmesan cheese, freshly grated, to serve
- salt
- black pepper
- 400g 00 pasta flour
- 4 eggs, lightly beaten
- 2 tsp salt
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