Toasted Fennel & Rosemary Ragu
A lovely, simple and straightforward white ragu full of flavour thanks to the combination of toasted fennel seeds and fried rosemary.
Ingredients
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Cook off the alcohol and allow the wine to reduce by about half before adding stock and cream.
- 5
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.
- 6
Taste seasoning then add lemon before serving with your chosen pasta.
