Toasted Fennel & Rosemary Ragu
This white ragu is a lovely, simple and straightforward one to make that’s full of flavour thanks to the combination of toasted fennel seeds and fried rosemary.
Ingredients
1kg Legghorn mince
5 tbsp olive oil
2 medium onions, finely diced
3 celery stalks, finely diced
5 cloves garlic, minced
1½ tsp fennel seeds, toasted and ground
1 sprig rosemary, leaves finely chopped
300ml white wine
300ml double cream
300ml chicken stock
Sea salt flakes & black pepper
½ lemon, zest and juice
Cooking Process
- Fry off the mince in batches until browned over a relatively high heat in half of the olive oil (add more as required to each batch). Remove from pan and set aside.
- Add a little more oil to the pan then fry onion and celery over a medium heat for 8-10 minutes stirring regularly until soft, translucent and gently browned.
- Add fennel seeds and rosemary, stir well and fry for a minute until fragrant. Add the mince back to the pan along with the wine. Cook off the alcohol and allow the wine to reduce by about half before adding stock and cream.
- Season then simmer (lidded pan) over a medium to low heat for at least an hour and a half/ up to two and a half hours. This will make a generous amount for 6-8 people.
- Taste seasoning then add lemon before serving with your chosen pasta. Served here with ricotta stuffed Pansotti.