HIGH five!
Jun 02, 2019
2 minutes
PHOTOGRAPHY JOHN PAUL URIZAR STYLING KATE BROWN PHOTOCHEFS ANGELA DEVLIN, NADIA FONOFF & REBECCA LYALL
SPICY ITALIAN SAUSAGE, FENNEL & TOMATO RAGÙ
PREP + COOK TIME 8 HOURS 50 MINUTES SERVES 4
FIVE INGREDIENTS
2 medium fennel bulbs (600g)
12 Italian–style pork and veal sausages (850g)
½ cup (125ml) dry white wine
2 x 400g canned diced tomatoes with basil & oregano
¼ cup (20g) grated parmesan
You’re reading a preview, subscribe to read more.
Start your free 30 days