{"id":2588,"date":"2023-02-07T15:32:45","date_gmt":"2023-02-07T15:32:45","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2588"},"modified":"2023-02-07T15:32:45","modified_gmt":"2023-02-07T15:32:45","slug":"sausage-ragu-with-fennel-seeds-and-tagliatelle","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/sausage-ragu-with-fennel-seeds-and-tagliatelle\/","title":{"rendered":"Sausage Rag\u00f9 with Fennel Seeds and Tagliatelle"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The recipe below is not mine but Rick Stein\u2019s,<span class=\"Apple-converted-space\">\u00a0 <\/span>and it comes from his weekend travels away, here to Bologna.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In Italy pork sausage meat* is used very widely for a rag\u00f9 instead of plain minced pork meat.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The sausages are of such high quality, just pork meat and a little bit of herbs for extra flavour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Outside of Italy however, they are not always easily obtainable, so instead, use a good quality coarse pork sausage meat or just plain minced pork, making sure to season the rag\u00f9 well.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">400 g of a good quality coarse pork sausage meat, preferably an Italian sausage meat* (or plain minced pork)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 1 tbsp of olive oil <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 small onion, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 celery sticks, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3\/4 tsp of fennel seeds, lightly toasted and then roughly ground in a pestle and mortar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 sprig of fresh rosemary, leaves finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 small dry chilli pepper, left whole<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 large garlic clove, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">150 ml of dry white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">130-150 ml of double cream <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">150 ml of chicken stock<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 50 g of freshly grated Parmesan cheese<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">tagliatelle pasta, allow 80-100 g per portion <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Heat up a little bit of olive oil in a large lidded pan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Break the sausage into small pieces and add them to the pan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cook for about 10 minutes on a medium heat stirring from time to time. If the sausage meat has released a generous portion of fat, scoop it out and discard.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the onion, celery, fennel seeds, rosemary, chilli pepper and garlic, then cook for further 15 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in the wine and cook until it has reduced its volume by half. Next add the cream and the chicken stock.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season with salt and pepper then put the lid on and simmer gently for half an hour or so.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">When ready to serve cook your pasta.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bring a large pot of salted water to the boil, add the pasta and cook until al dente (check the cooking time on the packaging).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain the pasta (keeping a little bit of the water from cooking the pasta), add to the pan with the rag\u00f9 and mix in. If the sauce seems too dry, stir in some water after cooking the pasta.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve immediately in separate plates with some grated Parmesan on top.<\/span><\/p>\n<p class=\"p2\">\n","protected":false},"excerpt":{"rendered":"<p>The recipe below is not mine but Rick Stein\u2019s,\u00a0 and it comes from his weekend travels away, here to Bologna. In Italy pork sausage meat* is used very widely for a rag\u00f9 instead of plain minced pork meat. The sausages are of such high quality, just pork meat and a little bit of herbs for &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/sausage-ragu-with-fennel-seeds-and-tagliatelle\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sausage Rag\u00f9 with Fennel Seeds and Tagliatelle&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[288,289,290,291],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2588"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2588"}],"version-history":[{"count":1,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2588\/revisions"}],"predecessor-version":[{"id":2591,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2588\/revisions\/2591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2589"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}