Quick Weeknights · Italian
Braised Sausage and Fennel Ragù
A savory, rustic ragù featuring Italian sausage and sliced fennel, slow-simmered for maximum flavor in minimal time.
Why This Works
Sautéing the fennel until caramelized before adding the tomatoes creates a sweet, savory base that perfectly complements the salty, spiced pork sausage.
The Upgrade
Garnish with fresh fennel fronds and a sprinkle of Pecorino Romano for extra brightness and sharpness.
Chef's Secret
Michelin TechniqueBrown the sausage thoroughly to create a deep fond in the pan, which acts as the flavor base for the entire sauce.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a large skillet over medium-high heat.
Add the sausage and cook, breaking it into crumbles, until browned, about 8 minutes.
Add the sliced fennel and sauté until softened, about 6 minutes.
Stir in the red pepper flakes and cook for 30 seconds.
Deglaze the skillet with red wine and reduce by half.
Pour in the crushed tomatoes, bring to a simmer, and cook for 20 minutes.
Serve the ragù over your favorite pasta or crusty bread.
Wine Pairing
Barbera d'Asti
Red Wine
The BottleBraida Bricco dell'Uccellone Barbera d'Asti
Barbera's naturally high acidity and low tannin are essential for balancing the fatty sausage and the sweet, anise-like notes of the fennel. It is a rustic, crowd-pleasing pairing that feels grounded and authentic.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Bitter Greens Salad
Escarole tossed with a light lemon vinaigrette.
Ingredients
Directions
Prepare an ice bath in a large bowl and submerge the escarole for 5 minutes to ensure maximum crispness.
Remove greens from the ice bath and spin thoroughly dry in a salad spinner.
In a small mixing bowl, whisk together the lemon juice, minced shallot, salt, and pepper until the salt has fully dissolved.
Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the vinaigrette.
Place the dried escarole into a chilled mixing bowl.
Drizzle the vinaigrette over the greens, toss gently to coat evenly, and serve immediately.
Side Dish
Roasted Garlic Bread
Baguette slices toasted with olive oil and roasted garlic cloves.
Ingredients
Directions
Preheat your oven to 400°F.
Whisk the roasted garlic paste with the olive oil, salt, and pepper in a small bowl until emulsified.
Arrange the baguette slices on a parchment-lined baking sheet.
Brush each slice generously with the garlic-infused oil.
Bake for 8 to 10 minutes until the edges are golden and crisp.
Serve immediately while warm to accompany the ragù.
Member Reviews
How did it turn out?
Rate this recipe
Genuinely can't believe how easy this was for how good it tasted.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Tastes like something you'd pay 30 dollars for at a restaurant.
Great recipe — took me about 10 minutes longer than listed but worth it.
Loved the short ingredient list. Everything was already in my pantry.