Recipe of Speedy 30min venison and fennel ragu ๐ฎ๐น
by Stella Carter
Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, 30min venison and fennel ragu ๐ฎ๐น. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
30min venison and fennel ragu ๐ฎ๐น is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. 30min venison and fennel ragu ๐ฎ๐น is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 30min venison and fennel ragu ๐ฎ๐น using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make 30min venison and fennel ragu ๐ฎ๐น:
Make ready 5 good quality venison sausages
Make ready 2 small fennel or 1 large
Take 1 red onion
Get 1 clove garlic
Get 1 red chilli
Get 1 bunch fresh basil
Get 1 tbsp mixed herbs (dried)
Prepare 1 tbsp mixed herbs (dried)
Take Splash red wine
Take 100 ml chicken stock
Prepare 500 ml passata
Get 250 g pasta (fusilli, penne or rigatoni)
Instructions to make 30min venison and fennel ragu ๐ฎ๐น:
Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
Sautรฉ in a hot pan with some olive oil until softened. Add mixed herbs
Using scissors cut the skin off the sausages
Add sausages to the pan and break up as you would mince
Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
Add the passata, stir and reduce until mix is a deep red / orange colour
Drain the pasta, saving a cup of the cooking water
Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
Serve topped with basil, fennel tops and pepper. Buon appetito! ๐๐ผ๐
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