Sausage fennel ragu
by Jameyfunk
Sausage and fennel ragu over pasta
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INGREDIENTS
- 1 whole Fennel Bulb ; Chopped
- 1 medium Onion ; Chopped
- 1 tablespoon Extra virgin olive oil
- 1 pound Hot Italian Sausage
- 1/2 cup Dry white wine
- 2 cups Marinara Sauce
- 1 pound Pasta
INSTRUCTIONS
Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute 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 longer 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. 2. While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (388g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 963 | ||
| Calories from Fat: 402 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 44.7g | 60 % | |
| Saturated Fat 14.5g | 72 % | |
| Monounsaturated Fat 20.1g | ||
| Polyunsanturated Fat 7.5g | ||
| Cholesterol 88.8mg | 27 % | |
| Sodium 1360.7mg | 47 % | |
| Potassium 1047.3mg | 28 % | |
| Total Carbohydrate 109.1g | 32 % | |
| Dietary Fiber 15.8g | 63 % | |
| Sugars, other 93.2g | ||
| Protein 26.9g | 38 % | |
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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. |
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Calories per serving: 963
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