Try this Fennel and Sausage Ragu over Pasta (or Polenta) recipe, or contribute your own.
Suggest a better descriptionTrim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tbsp fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12 inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no loner pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
While sauce simmers, cook pasta in a pot of boiling salted water until al dente. Drain and toss with sauce. Sprinkle with reserves fennel fronds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (937g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 2900 | ||
Calories from Fat: 1373 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 152.5g | 203 % | |
Saturated Fat 52.6g | 263 % | |
Monounsaturated Fat 66.3g | ||
Polyunsanturated Fat 22.6g | ||
Cholesterol 675.9mg | 208 % | |
Sodium 3435.2mg | 118 % | |
Potassium 1980.6mg | 52 % | |
Total Carbohydrate 252g | 74 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 252g | ||
Protein 116g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2900
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.