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  • Writer's picturestevendesair

Fennel Ragù by Dierendonck

Updated: Aug 21, 2023

An ideal recipe if you want to cook for multiple days or a large group. Halve or double the ingredients depending on the number of people.

Ingredients for 8 people:

  • 1 kg minced beef-pork or Dolce Vita sausage

  • 750 ml ceci est passata

  • 1 kg pasta

  • 2 shallots

  • fresh garlic

  • 85 g black olives, pitted and sliced

  • fennel seeds and ground fennel

  • salt and pepper

  • thyme

  • wild basil

  • olive oil

  • butter

  • tabasco

  • garum (a fermented sauce made from bones, skin, and other animal byproducts) from West Flanders

  • Red or OXO

  • extra: Dolce Vita sausage or extra minced meat for finishing

Peel the shallots and chop them into small pieces. Also, finely chop the garlic.

Sauté the shallots and garlic over medium heat in olive oil and butter. Stir regularly and do not let them brown! Mix the minced meat with the fennel seeds or squeeze the meat out of the Dolce Vita sausages.

Brown the minced meat in olive oil and season with salt and pepper. Add the ceci est passata, shallots, and garlic, and let it simmer gently for about an hour.

Finish with a bit of garum or OXO, the olives, and all the freshly chopped herbs. Season with additional pepper, salt, and tabasco.

Cook your pasta al dente according to the instructions on the package, drain, and let it simmer in your sauce for a little while.

Cook some extra Dolce Vita sausages to finish and serve with fresh basil leaves.

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