ITALIAN SAUSAGE RAGOUT

ITALIAN SAUSAGE RAGOUT
1 chopped onion
some olive oil
1 chopped clove garlic
6 (I used 8) pork sausages
2 sprigs rosemary, chopped
2 teaspoons fennel seeds, optional
400 g chopped tomatoes
1 tablespoon tomato purée
200 ml chicken stock
a good splash of red wine
Parmesan, to serve on top

Fry the onion in the olive oil, then add the clove garlic. Skin the pork sausages and fry with onions, breaking it up as you go, about 10 minutes.
Add the rosemary and fennel seeds (optional). Then add the tomatoes, tomato purée and chicken stock and red wine if you like.
Cook for about 10 min. Serve with tagliatelle (ribbon) pasta or some creamy polenta and lots of Parmesan on top.

Recipe and photo: Lorraine Mountford