Name: Pork and fennel ragu bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 500 gram italian-style pork and fennel sausages; 1 red capsicum, seeded, sliced; 1 onion, finely chopped; 3 clove garlic, crushed; 1 tablespoon tomato paste; 3/4 cup red wine; 2 x 400g cans diced tomatoes; 2 teaspoon balsamic vinegar; 1 teaspoon brown sugar; 500 gram caserecce pasta; 1 cup roughly chopped parsley; 100 gram gruyere cheese, grated; baby rocket leaves, to serve

Pork and fennel ragu bake

Try something a little different and bake your pork and fennel ragu pasta dish in one pot to create a gourmet, flavour-packed pasta bake recipe the kids and adults will all love.

Serves 6

Prep

15M

Cook

30M

Total

45M

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Ingredients

1 tablespoon olive oil

500 gram italian-style pork and fennel sausages

1 red capsicum, seeded, sliced

1 onion, finely chopped

3 clove garlic, crushed

1 tablespoon tomato paste

3/4 cup red wine

2 x 400g cans diced tomatoes

2 teaspoon balsamic vinegar

1 teaspoon brown sugar

500 gram caserecce pasta

1 cup roughly chopped parsley

100 gram gruyere cheese, grated

baby rocket leaves, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish.

2.In a large heavy based saucepan, heat oil on high. Squeeze sausage from casings into pan. Cook 4-5 minutes, breaking up lumps, until browned. Remove from pan.

3.Using same pan, reduce heat to medium. Saute capsicum and onion 4-5 minutes, until onion is tender. Add garlic and cook, 2 minutes.

4.Return mince to pan. Stir in paste, cook 1 minute. Add wine to pan to deglaze. Stir in tomatoes, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer 4-5 minutes until thickened slightly.

5.Meanwhile cook pasta in large saucepan of boiling salted water, following packet instructions, until al dente.

6.Drain pasta and add to sauce with three-quarters parsley. Toss well and transfer to baking dish. Top evenly with cheese.

7.Bake 12-15 minutes until cheese melts. Sprinkle with extra parsley and serve with baby rocket.

If you can only buy regular pork sausages, add 1 teaspoon of roughly crushed fennel seeds and 1 teaspoon of finely chopped rosemary to the sauce.
Note

Woman's Weekly Food

Ingredients

Method

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