Delicious and very quick and easy to make! If you can’t get hold of a good quality sausage meat, remove the skin from some good quality sausages and this will work equally well.

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Preparation Time: 10 minutes

Cooking Time: 1 hour

Serves: 3

Calories per serving: 215

Ingredients

Olive Oil – 6ml

Pork, Sausage Meat – 180g

Tomatoes, Chopped, in Rich Tomato Juice – 1 Can/400g

Fennel, Bulb – 1 Medium Bulb/300g

Garlic, Raw – 2 Cloves/6g

Peppers, Chilli, Dried, Flakes – 1 Pinch/0.1g

Fennel Seeds – 1 Tsp/2g

Preparation:

Trim and slice the fennel bulb. Peel and finely dice the garlic.

Method:

Break up the sausage meat. Heat the oil in a saute pan over a medium heat and fry the sausage meat until golden, then set aside (leaving any oil produced in the pan).

Add the chopped fennel bulb (reserve the fronds) to the pan and fry for 10 minutes until softened and golden.

Add the garlic cloves, fennel seeds and 2 tbsp cold water. Turn down the heat slightly, cover with a lid and cook for 5 minutes.

Add the chilli flakes, tinned tomatoes, and the browned sausage meat with salt and pepper. Bring to the boil, then simmer gently for 20 minutes.

Meanwhile, cook the spaghetti (or other pasta of choice) in a large pan of salted boiling water according to the pack instructions.

Drain loosely and toss in the pan with the ragu and reserved fennel fronds. Garnish with a handful of chopped fresh basil and parsley.

Nutrition Data Per Serving

Calories (kcal) 215

Sugars (g) 7.2

Fat (g) 13.6

Fibre (g) 3.8

Fruit & Veg 3.1

Protein (g) 13.9

Carbohydrate (g) 8.6