Sausage ragù with parsley dumplings recipe
Save time with this ragù recipe, which can be prepared up to 24 hours in advance or frozen for up to 3 months—just defrost and reheat to finish!
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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)
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