Curls with Pork & Fennel Sausage Ragu
Heat the olive oil in a medium sized heavy based saucepan over a medium heat. Add the onion, fennel, carrot, celery and garlic and sauté until softened.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Wooden spoon
- Can opener
- Grater
- Measuring cup
- Colander
- Serving bowl
Ingredients
- San Remo Curls 500g
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 fennel bulb, finely diced and fronds reserved
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 garlic clove, finely chopped
- 500g pork and fennel sausage, casings removed
- 250ml white wine
- 800g tinned cherry tomatoes
- Salt
- pepper
- Grated Parmesan, to serve
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