sausage  ragù with parsley dumplings
 

serves 4. hands on time 30 min, simmering time 20 min

Make up to the end of step 2 up to 24 hours ahead and keep covered in the fridge.
Or freeze the ragù for up to 3 months in a food container or bag. Defrost, then reheat to continue the recipe.

TIP: Swap the fennel bulb for 3 celery sticks and a pinch of fennel seeds.

Glug of olive oil
1 large red onion, finely sliced
1 large fennel bulb (see tip), finely sliced
2 garlic cloves, finely chopped
6 caramelised red onion and pork (or plain pork) free-range sausages, skinned
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
150g self-raising flour
25g fresh parsley, finely chopped
100g natural yogurt
2 tsp chilli flakes to serve (optional)

Heat the oil in a lidded flameproof - casserole over a medium heat and fry the onion and fennel for 10 minutes. Add the garlic and cook for a minute more.

Crumble in the sausagemeat and fry for 3-4 minutes, breaking up with a wooden spoon. Stir in the tomato purée and fry for a minute more. Add the tomatoes and a tomato tin of water. Bring to the boil, then reduce the heat and cook for 15 minutes.

For the dumplings, mix the flour and most of the parsley in a bowl with a pinch of salt. Make a well in the centre, then stir in the yogurt until you have a dough. Divide into 8, then very gently roll into balls.

Put the dumplings on top of the ragù. Put the lid on and cook for 20 minutes or until the dumplings are light and fluffy. Sprinkle with the rest of the parsley and the chilli, if using.

per serving 537kcals, 26.8g fat 19.lg saturated), 18.5g protein, 50.2g carbs (15.3g sugars), 1.7g salt, 10.8g fibre

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