Imagine a dish that combines the hearty richness of Italian sausage, the subtle anise-like sweetness of fennel, and the nutritious punch of kale - all simmered together in a mouthwatering ragu that will make your taste buds dance with joy! This isn't just another pasta sauce; it's a culinary adventure that brings the rustic flavors of Italy right to your dinner table in just 40 minutes. Whether you're looking to impress dinner guests or treat yourself to a soul-warming meal, this Sausage Fennel Kale Ragu is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Italian sausage, casings removed
- 1 bulb fennel, diced
- 3 cups kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping fennel, onion, and kale. Mince garlic and remove sausage casings.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the Italian sausage and break it into small crumbles using a wooden spoon.
- Cook the sausage for 5-6 minutes, stirring occasionally, until it begins to brown and release its fat.
- Add chopped onions and diced fennel to the skillet. Sauté for 4-5 minutes until vegetables become soft and slightly translucent.
- Stir in minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour in the canned diced tomatoes with their juices. Reduce heat to medium-low and let the mixture simmer.
- Add chopped kale to the skillet, stirring to incorporate. Cook for 10-12 minutes until kale is tender and sauce has slightly thickened.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Remove from heat and let the ragu rest for 2-3 minutes before serving. This allows flavors to meld together.
- Serve hot over pasta, polenta, or crusty bread. Optional: garnish with fresh grated Parmesan cheese.
Tips
- For the most flavorful results, use fresh, high-quality Italian sausage and remove it from the casings to allow maximum flavor integration.
- Don't rush the browning process of the sausage - those golden-brown bits create incredible depth of flavor.
- Chop your fennel and onions into uniform sizes to ensure even cooking and consistent texture.
- Be careful not to burn the garlic - it can quickly turn bitter. Add it last and cook for just 30-45 seconds.
- Let the ragu rest for a few minutes after cooking to allow the flavors to meld and intensify.
- For extra richness, consider adding a splash of red wine when sautéing the vegetables.
- If you want to make this dish even more nutritious, you can add additional vegetables like carrots or zucchini.
- This ragu freezes beautifully, so don't hesitate to make a double batch for quick future meals!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 22g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 65mg
