Fennel sausage ragù with 'nduja
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This stunning fennel sausage ragù recipe is delightfully rich and intense, with a kick of heat thanks to a little 'nduja. Liquid from Sorella's fermented fennel is used in the ragù, as well as their homemade salumi mixture in place of the salami here. If you happen to have some fennel fermenting liquid handy, use 100ml of it in place of half of the wine. This recipe was developed by Dean alongside Robin Gill at Sorella, where Dean is head chef.
First published in 2018
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Ingredients
Metric
Imperial
Pork ragù with 'nduja
- 300g of fennel sausage, casings removed
- 25g of fennel salami, chopped
- 1 shallot, finely chopped
- 50g of passata
- 300ml of pork stock
- 1 green pepper
- 2g of coriander seeds
- 3g of fennel seeds
- 1 dried chilli
- 3 garlic cloves, finely sliced
- 200ml of white wine
- 1 lemon, zested
- 12g of 'nduja
- 15g of capers
- olive oil
Tagliatelle
To serve
- 1 handful of flat-leaf parsley
- 150g of taleggio
- Parmesan
SAVE RECIPE
Equipment
- Food mixer fitted with a dough hook
- Blender
- Pasta machine
Method
1
To make the pasta, mix the eggs and yolks with the semolina and ciabatta flour and set aside for 30 minutes at room temperature – this will allow the gluten to develop. Tip into a food mixer fitted with a dough hook, add the remaining ingredients and mix on a slow speed for 20 minutes. Remove from the bowl, immediately wrap in cling film and leave to rest overnight in the fridge
2
To make the ragù, caramelise the sausage meat in batches until golden, draining the pan of fat after frying each batch. Deglaze the pan with a splash of the pork stock and set aside
- 300g of fennel sausage, casings removed
3
In a separate pan, caramelise the salami then add the shallots and cook until soft. Add the passata, reduce until almost dry, then add the caramelised mince and stock. Simmer until everything is soft, for approximately 60 minutes. Meanwhile, place the pepper over a hot barbecue or open flame until the skin has blackened all over. Place in a bowl, cover with cling film and allow to cool
- 25g of fennel salami, chopped
- 1 shallot, finely chopped
- 50g of passata
- 300ml of pork stock
- 1 green pepper
4
Toast the fennel seeds, coriander seeds and dried chilli in a dry pan until aromatic. In a separate pan, add a dash of oil and sauté the garlic until golden. Add the toasted seeds and chilli, cook out for 1 minute then add the wine (or fennel liquid, if using) and lemon zest. Bring to the boil then blend the mixture until smooth in a blender. Stir through the 'nduja and add to the ragù
- 1 dried chilli
- 2g of coriander seeds
- 3g of fennel seeds
- olive oil
- 3 garlic cloves, finely sliced
- 200ml of white wine
- 1 lemon, zested
- 12g of 'nduja
5
Remove the pepper from the bowl and peel away the blackened skin, discarding the seeds and stalk. Chop the flesh and add to the ragù, along with the capers
- 15g of capers
6
Roll your pasta to a 1.5mm thickness then cut the sheets into 6.5mm ribbons. Set aside, tossed in semolina, until ready to cook
7
When ready to serve, bring a large pan of water to the boil and bring the ragù to a simmer. Boil the pasta for 1 minute 30 seconds, then drain and stir into the ragù for approximately 30 seconds, until fully cooked through. Stir through the parsley and taleggio, divide between plates and grate over some Parmesan just before serving
- Parmesan
- 1 handful of flat-leaf parsley
- 150g of taleggio
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