Sausage ragù with parsley dumplings recipe | delicious. magazine

Ingredients

• Glug of olive oil
• 1 large red onion, finely sliced
• 1 large fennel bulb, finely sliced
• 2 garlic cloves, finely chopped
• 6 caramelised red onion and pork (or plain pork) free-range sausages, skinned
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 150g self-raising flour
• 25g fresh parsley, finely chopped
• 100g natural yogurt
• 2 tsp chilli flakes to serve (optional)