5 ingredients SLOW COOKER

SPICY ITALIAN SAUSAGE, FENNEL & TOMATO RAGÙ

SERVES 4 PREP AND COOK: 8 HOURS, 50 MINS

2 medium fennel bulbs (600g)
12 Italian-style pork and veal sausages (850g)
½ cup dry white wine
2 x 400g cans diced tomatoes with basil & oregano
¼ cup grated parmesan

STAPLES

1 tblsp olive oil
Sea salt flakes
Freshly ground black pepper

1 Trim fennel bulbs, reserving fronds. Cut into quarters. Heat half the oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Cook sausages, turning occasionally, for 8 minutes or until well browned. Remove from cooker.

2 Heat remaining oil in slow cooker. Add fennel and cook, stirring, for 5 minutes, or until softened and golden. Return sausages to cooker. Add wine and canned tomatoes. Adjust setting to LOW and cook, covered, for 8 hours. Skim fat from sauce.

Adjust setting to ‘reduce’ (HIGH); simmer,