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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  1. Squeeze out you’re sausage meat and form it into small meatball-sized balls,
  2. 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.
  3. 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.
  4. Now add the tomato purée and keep stirring for 1/2 min then add the Prosecco until it’s reduced by half.
  5. 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.
  6. serve it up with pasta ( I used rigatoni ) and a sprinkle of Parmesan,

Passionate home-chef and Instagram food blogger who has ambitions to open his own restaurant in the near future.

Prosecco, sausage, pancetta & fennel ragu with rigatoni

A lovely simple dinner that will taste like Italy 🇮🇹

favorite
print
rate
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
  1. Squeeze out you’re sausage meat and form it into small meatball-sized balls,
  2. 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.
  3. 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.
  4. Now add the tomato purée and keep stirring for 1/2 min then add the Prosecco until it’s reduced by half.
  5. 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.
  6. serve it up with pasta ( I used rigatoni ) and a sprinkle of Parmesan,

Passionate home-chef and Instagram food blogger who has ambitions to open his own restaurant in the near future.