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Homemade Fennel Ragu
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Nutrition Facts
Serving Size 322 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 740 mg 31%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 14 g
Vitamin A 10% • Iron 20%
Vitamin C 30% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Fennel Ragu
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Prep Time
30 minutes
Cook Time
3 hours
Total Time
3 h 30 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/3 cup(s) extra virgin olive oil
1 Tbsp fresh garlic, minced
1 1/2 cup(s) white onions, diced small
1 1/2 cup(s) fresh fennel, diced small
1/2 Tsp red pepper flakes, plus more as needed for heat
2 bay leaves
1 Lb Italian sausage, removed from casing if using linked sausage
1 cup(s) dry red wine
28 Oz can of San Marzano Peeled Tomatoes
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Instructions

1
Set a large dutch oven over medium heat, add olive oil and allow to get hot.
2
Add garlic, onions, fennel, red pepper flakes, and bay leaves. Stir fry until onions are just translucent before adding sausage.
3
Cook sausage until just slightly browned before adding red wine, scrape up any bits on bottom of pan.
4
Cook for 4 to 5 more minutes before adding tomatoes, stir together set heat to low and cover.
5
Allow ragu to cook slowly for 2 to 3 hours stirring occasionally to keep bottom from burning.
6
Season to taste as needed and serve over your favorite pasta.
7
Chef Note: I like to garnish this dish with fresh fennel fronds.
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