White sausage ragù
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Danielle Wood
White sausage ragù
This creamy slow-cook sausage ragù is flavoured with fennel, white wine and sage. Toss through pasta and shower with grated parmesan for next-level comfort
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
886Kcal
Fat
36gr
Saturates
16gr
Carbs
87gr
Sugars
10gr
Fibre
10gr
Protein
39gr
Salt
2.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 100g diced pancetta
- 1 x 454g pack reduced-fat Cumberland sausages
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 medium carrot, finely chopped
- 1 fennel bulb, finely chopped
- 1½ tsp fennel seeds, crushed using a pestle and mortar
- 2 garlic cloves, crushed
- 1 sprig sage, leaves finely chopped
- 200ml white wine
- 200ml chicken stock
- 150ml double cream
To serve
- 400g pappardelle (or pasta of choice)
- parmesan, finely grated (optional)
Step by step
Get Ahead
Store the sausage ragù in airtight containers in the fridge for up to 3 days, or freeze. Reheat with a splash of water until piping hot.
- Tip the pancetta into a large sauté pan or casserole. Set over a medium-high heat and cook until the fat renders and the pancetta is crisp and golden (12-14 minutes). Meanwhile, split open the sausages, discard the skins and roughly chop the meat. Use a slotted spoon to remove the pancetta to a bowl. Add the oil and sausagemeat to the pan and fry for 10-12 minutes until browned, breaking it up with a wooden spoon as it cooks. Remove to the bowl of pancetta with the slotted spoon and set aside.
- Reduce the pan to a medium-low heat. Add the onion, carrot, fennel and a good pinch of salt to the fat remaining in the pan, then cook for about 15 minutes until softened. Stir in the fennel seeds, garlic and sage for the final 2 minutes. Return the meat to the pan, then pour over the wine and bubble until reduced by about half. Pour in the stock and cream. Season with black pepper, then cover and simmer gently for 30 minutes. Uncover and simmer gently for a further 30-45 minutes, until thickened.
- Meanwhile, cook the pasta in salted boiling water according to pack instructions. Drain, return to the pan and toss through half the sausage ragù. Divide among bowls, spoon over the remaining ragù and scatter with parmesan, if liked, and extra black pepper to serve.
