SAUSAGE AND FENNEL RAGÚ WITH WHOLEMEAL PENNE

First of all I cannot take any credit for this recipe, it's all the doing of my work mate Anthony.
I find this is the best way of cooking, exchanging recipes, with no exact measurements, taking them home with you and making them your own.
This stuff is amazing. It's got all the flavours of a full blown bolognese (and more), it's cheap as chips and super quick and easy to make. Oh and you can drink the rest of the wine once you're done cooking (or while cooking ;))
The perfect winter dinner, this dish just screams comfort and you can rustle it up in under 45 minutes. If you feel worn out after a hard day at work, make this and you will defo feel much better.

So here it goes:

SERVES 3-4
PREPARATION 10mins
COOKS 30-45mins

INGREDIENTS

• 8-10 good quality sausages (we used Lincolnshire Sausages), meat removed from the casing
• 1tbsp fennel seeds
• 1tsp chili powder
• 1 red onion, finely chopped
• 2 garlic cloves crushed
• 8 chestnut mushrooms, really finely chopped or blitzed in a food processor
• 2tbsp tomato paste
• 1tbsp Worcester Sauce
• 300-350ml strong red wine
• 1 cube beef stock, crumbled
• 400g wholewheat penne (cooked to instructions)
• salt and pepper to season
• olive oil
• parmesan to serve (optional)

PREPARATION METHOD

1. Heat a pan over a high to medium heat (ideally don't use a non-stick pan) and toast your fennel seeds until fragrant but not brown. Transfer to a pestle and mortar and grind until crushed but not super fine. You can also use the end of a rolling pin and a bowl if you don't have a pestle and mortar. 
2. Heat a bit of olive oil in a saucepan and fry the onions and garlic for a few minutes until the onions start to soften (about 5mins). 
3. Add the sausage meat and fry over a high heat until nicely browned. Stir in the tomato paste until the meat is well covered and cook for a few more minutes. 
4. Add the mushrooms, chili powder, fennel seeds, Worcester Sauce and stock cube and stir until everything is well combined. 
5. Pour over the wine, stir in and leave to simmer for just over half an hour. Make sure to stir occasionally. 
6. After half an hour season to taste and make sure the sauce is nice and thick. If it's still runny leave to simmer for a few minutes.
7. Serve with the penne and sprinkle with some parmesan. Oh and enjoy the rest of your wine alongside it.

Tadaaa, the perfect winter dinner, for when you're feeling a little low, hungry and cold or if you just want really yummy food. Thanks Ant :)

Enjoy,