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Sausage, n’duja and fennel ragu
Fruit and vegetables
1 large
onion
, finely chopped
1 small head
fennel
, finely chopped
½ head
celery
, finely chopped
4
garlic
cloves, finely chopped
½ bunch
sage
leaves, chopped
Tins, packets and jars
coarse
semolina
, for dusting
200ml/7fl oz
chicken stock
Cooking ingredients
2 tbsp
olive oil
3 tsp
fennel seeds
, toasted and ground
½ tsp
coriander seeds
, toasted and ground
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 tbsp
mascarpone
Parmesan
, grated
Meat, fish and poultry
500g/1lb 2oz good-quality
pork sausages
, skins removed
Other
400g/14oz
classic egg dough recipe
or dried pasta of your choice
3 bay leaves
200ml/7fl oz
white wine
100g/3½oz n’duja
Back to recipe
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