Sausage, Fennel and Kale Ragù
This Sausage, Fennel and Kale Ragù uses only a few ingredients, but delivers maximum flavour. Hearty and filling, yet surprisingly light.
10 minutes
50 minutes
Difficulty:
Intermediate
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 |
| Calculated per serving. | |
Serves: 6
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, plus extra as needed
- 1 lb1 lb1 lb Mild Italian Sausage
- 111 Yellow Onion, medium, thinly, sliced
- 111 Fennel, medium bulb, thinly, sliced
- Kosher Salt
- 4 cloves4 cloves4 cloves Garlic, finely chopped
- 1 tsp1 tsp1 tsp Fennel Seed
- 36 oz36 oz36 oz Crushed Tomatoes, Jovial brand
- 1 bunch1 bunch1 bunch Lacinato Kale, sliced into ribbons
- .5 tsp.5 tsp.5 tsp Black Pepper, freshly cracked
Process
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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