SAUSAGE RAGU

SERVES 8 - 10


5 LARGE PORK SAUSAGE (NO ADDED HERBS OR SPICES)
2 CUPS CANNED WHOLE TOMATO’S (RETAIN LIQUID)
½ CHOPPED RED ONION
1 GARLIC CLOVE - MINCED FINELY (OMIT IF GARLIC IN SAUSAGE)
1 LARGE BAY LEAF
1 CUP RED WINE
1 PINCH FENNEL SEED
1 TBS. OLIVE OIL
SALT & PEPPER TO TASTE

ADD OLIVE OIL, MINCED GARLIC AND ONION IN COOL FRYING PAN.  SAUTE UNTIL ONION IS SLIGHTLY TRANSLUCENT.

REMOVE SAUSAGE FROM SKIN, BY HAND, AND CRUMBLE INTO OIL, ONION & GARLIC.

COOK UNTIL MOST OF THE “PINK” IS GONE FROM THE PORK.

DO NOT POUR OFF LIQUID.

SQUEEZE TOMATO’S THROUGH YOUR FINGERS INTO PORK MIXTURE.

ADD BAY LEAF, FENNEL SEEDS, AND RED WINE.

SIMMER AND REDUCE UNTIL INGREDIENTS ARE ALMOST DRY AND DEGLAZE THE BOTTOM OF YOUR PAN ONLY WHEN IT BECOMES STICKY.

ADD RESERVED TOMATO JUICE 1 CUP AT A TIME.

CONTINUE TO REDUCE.

ADD SALT & PEPPER TO TASTE.

YOUR RAGU WILL BE FINISHED WHEN THE FATS RISE TO THE TOP OF YOUR SAUCE.

GREAT TO LADLE OVER A GENEROUS PORTION OF POLENTA.