30min venison and fennel ragu 🇮🇹

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, 30min venison and fennel ragu 🇮🇹. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

30min venison and fennel ragu 🇮🇹 is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. 30min venison and fennel ragu 🇮🇹 is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make 30min venison and fennel ragu 🇮🇹:
  1. Make ready good quality venison sausages
  2. Make ready small fennel or 1 large
  3. Get red onion
  4. Get garlic
  5. Prepare red chilli
  6. Take fresh basil
  7. Make ready mixed herbs (dried)
  8. Take mixed herbs (dried)
  9. Get red wine
  10. Make ready chicken stock
  11. Prepare passata
  12. Prepare pasta (fusilli, penne or rigatoni)
Steps to make 30min venison and fennel ragu 🇮🇹:
  1. Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
  2. Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
  3. Sauté in a hot pan with some olive oil until softened. Add mixed herbs
  4. Using scissors cut the skin off the sausages
  5. Add sausages to the pan and break up as you would mince
  6. Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
  7. Add the passata, stir and reduce until mix is a deep red / orange colour
  8. Drain the pasta, saving a cup of the cooking water
  9. Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
  10. Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝

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