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26 Oct 2017

​Pappardelle with fennel & sausage ragu

​Preparation time:5 minutes
Cooking time:25 minutes
Total time:30 minutes

Serves: 4


2 tbsp olive oil
1 small onion, finely chopped 
2 cloves garlic, finely chopped
2 tsp fennel seeds
1 sprig rosemary, leaves removed, finely chopped
450g pack Waitrose Gourmet Pork Sausagemeat
680g jar essential Waitrose Passata
250g pappardelle pasta or tagliatelle 
4 tbsp fresh Parmigiano Reggiano, grated 
Handful fresh basil 


1. Heat the oil in a medium heavy-based saucepan and cook the onion for 5 minutes until beginning to soften. Stir in the garlic, fennel seeds and rosemary and cook for a further minute.

2. Add the sausagemeat to the onion and gently cook for 1-2 minutes, breaking up the meat with a wooden spoon. Add the passata and season. Simmer for 10-15 minutes without the lid, until thickened.

3. Meanwhile, bring a large pan of water to the boil and cook the pappardelle for 4 minutes until tender. Drain the pasta reserving a ladleful of water and return the pasta to the pan.

4. Ladle the sauce into the pan with the pasta and reserved pasta water and gently toss e


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