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Author Notes: This recipe is from the co-owner and chef of Vine Restaurant in Brisbane, Australia. Puglia-born Mimma Diana gifted it to me when I interviewed her for the New Farm Village News last month.
To get the best results my tips are: taste before you salt as your sausage mince could be salty enough, as Mimma warned the sauce did dry out over the hour so I filled the empty tomato can with tap water and used that to top it up, seeing as the recipe only calls for half a cup of white wine open a bottle you’d want to drink (I used a medium-priced Sauvignon Blanc). The ragù works best served over pillowy gnocchi but you could try pappardelle or orecchiette and for a punch of freshness sprinkle with leftover basil leaves before serving. —Annabelle Chapple
tablespoon olive oil
small onion, diced
cloves garlic, diced
pounds fennel (or Italian) sausages, casings removed
cups dry white wine
ounces (1 can) whole peeled Italian tomatoes
fresh basil leaves, torn in half
- In a large heavy-based saucepan heat olive oil over medium heat, add onions and garlic, cook until translucent; about 7 minutes.
- Add sausage meat, breaking it up into crumbly pieces using a spoon, cook for about 10 minutes until browned.
- Stir in white wine, once it’s reduced add tomatoes, basil, salt and pepper to taste, and bring to a simmer.
- The sauce needs to cook uncovered for around 1 hour; if it’s looking dry add water (or chicken stock if you have it). The oil will rise to the top when the sauce ready - Mimma says that’s the secret to all good ragù.
- Serve over fresh gnocchi or pasta of your choice.