Sausage, Fennel and Kale Ragù (Edit recipe)

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This Sausage, Fennel and Kale Ragù uses only a few ingredients, but delivers maximum flavour. Hearty and filling, yet surprisingly light.

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

1 Tbsp Extra Virgin Olive Oil, plus extra as needed
1 lb Mild Italian Sausage
1 Yellow Onion, medium, thinly, sliced
1 Fennel, medium bulb, thinly, sliced
Kosher Salt
4 cloves Garlic, finely chopped
1 tsp Fennel Seed
36 oz Crushed Tomatoes, Jovial brand
1 bunch Lacinato Kale, sliced into ribbons
.5 tsp Black Pepper, freshly cracked

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat sauté pan over medium high heat. Add olive oil & heat until shimmering. Add sausage & cook, breaking it up with a spoon, until browned all over, around 12 minutes. Transfer to a bowl & set aside, reserving 2 tablespoons of fat in the pot.
Add onions & fennel & season with ¼ teaspoon salt. Cook, stirring regularly, until caramelized & soft, around 12 minutes. Add the garlic & fennel seeds & cook 2 more minutes. Return browned sausage to the pan, add the crushed tomatoes, black pepper & stir to combine. Add the kale, bring to a simmer, cover with a lid, turn heat to medium & cook 20 minutes.
Taste the ragù for seasoning and adjust with salt & pepper as desired. Serve over cauliflower purée or with side of choice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	393
Fat:	18 g
Carbohydrates:	1 g
Protein:	32 g
Cholesterol:	56 g
Sodium:	740 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.