Secrets from a TUSCAN KITCHEN

The Italians call this method soffritto which literally means to ‘lightly fry’

Sausage and fennel ragu with homemade pappardelle

SERVES 2, with leftovers

• 1 large onion
• 1 carrot
• 1 stalk of celery
• 3 garlic cloves
• 6 tbsp olive oil
• 2 tsp dried fennel
• 300g good-quality sausage meat
• 100g good-quality beef mince
• 400ml red wine
• Handful of cherry tomatoes
• 2 sprigs of rosemary, leaves only
• 400g tin of chopped tomatoes
• Sea salt and black pepper

FOR THE PASTA

• 200g 00 fine Italian flour
• 2 eggs

TO SERVE

• Parmesan
• Fresh basil leaves

For the ragu, finely dice the onion, carrot, celery and garlic.