- Squeeze out you’re sausage meat and form it into small meatball-sized balls,
- Heat Some olive oil in a large saucepan over medium-high heat, add the meatballs and pancetta, turning until the meatballs are browned on all sides, Once browned transfer the meatballs and pancetta to a bowl.
- Now add the onion, leek and season with salt & pepper and fry off for 5/7 min then add the fennel seeds, garlic and rosemary and stir for 2 minutes.
- Now add the tomato purée and keep stirring for 1/2 min then add the Prosecco until it’s reduced by half.
- Now pour in the tin tomatoes and chicken stock plus the meatballs and pancetta, break the meatballs up roughly with a spatula then Cover with a lid and simmer for at least an hour.
- serve it up with pasta ( I used rigatoni ) and a sprinkle of Parmesan,
Prep
20 minutes
Total
1 hour 30 minutes
Serves
US | Metric
Ingredients
-
200 g Sausage meat
-
80 g Pancetta
-
1 White onion ( finely chopped)
-
1 Leek ( finely chopped)
-
1 tsp Fennel seeds
-
2 Garlic cloves ( finely chopped)
-
2 Sprigs of rosemary ( finely chopped)
-
2 tbsps Tomato purée
-
400 g Chopped tomatoes
-
150 ml Prosecco
-
100 ml Chicken stock
Prosecco, sausage, pancetta & fennel ragu with rigatoni
A lovely simple dinner that will taste like Italy 🇮🇹
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Prosecco, sausage, pancetta & fennel ragu with rigatoni
A lovely simple dinner that will taste like Italy 🇮🇹
favorite
print
share
Prep
20 minutes
Total
1 hour 30 minutes
Serves
US | Metric
Ingredients
-
200 g Sausage meat
-
80 g Pancetta
-
1 White onion ( finely chopped)
-
1 Leek ( finely chopped)
-
1 tsp Fennel seeds
-
2 Garlic cloves ( finely chopped)
-
2 Sprigs of rosemary ( finely chopped)
-
2 tbsps Tomato purée
-
400 g Chopped tomatoes
-
150 ml Prosecco
-
100 ml Chicken stock
- Squeeze out you’re sausage meat and form it into small meatball-sized balls,
- Heat Some olive oil in a large saucepan over medium-high heat, add the meatballs and pancetta, turning until the meatballs are browned on all sides, Once browned transfer the meatballs and pancetta to a bowl.
- Now add the onion, leek and season with salt & pepper and fry off for 5/7 min then add the fennel seeds, garlic and rosemary and stir for 2 minutes.
- Now add the tomato purée and keep stirring for 1/2 min then add the Prosecco until it’s reduced by half.
- Now pour in the tin tomatoes and chicken stock plus the meatballs and pancetta, break the meatballs up roughly with a spatula then Cover with a lid and simmer for at least an hour.
- serve it up with pasta ( I used rigatoni ) and a sprinkle of Parmesan,