Steps to Make Quick 30min venison and fennel ragu 🇮🇹

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We hope you got insight from reading it, now let's go back to 30min venison and fennel ragu 🇮🇹 recipe. You can cook 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 30min venison and fennel ragu 🇮🇹:

1. Get 5 of good quality venison sausages.
2. Get 2 of small fennel or 1 large.
3. Take 1 of red onion.
4. Take 1 clove of garlic.
5. You need 1 of red chilli.
6. You need 1 bunch of fresh basil.
7. Get 1 tbsp of mixed herbs (dried).
8. Use 1 tbsp of mixed herbs (dried).
9. Provide Splash of red wine.
10. Use 100 ml of chicken stock.
11. Use 500 ml of passata.
12. Get 250 g of pasta (fusilli, penne or rigatoni).

Steps to make 30min venison and fennel ragu 🇮🇹:

1. Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water..
2. Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops..
3. Sauté in a hot pan with some olive oil until softened. Add mixed herbs.
4. Using scissors cut the skin off the sausages.
5. Add sausages to the pan and break up as you would mince.
6. Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce..
7. Add the passata, stir and reduce until mix is a deep red / orange colour.
8. Drain the pasta, saving a cup of the cooking water.
9. Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it.
10. Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝.

For the ragu, heat the oil in a separate frying pan. Penne with Sausage and Fennel Ragu. Heat the olive oil in a frying pan and add the fennel seeds and the meat from the sausages- discard the casings. Turn up the heat and use the back of your spoon to spread the sausage meat out so it cooks and browns evenly. This venison ragù is fun to make and can double up as a fantastic pie filling.

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