Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely minced
- 1 tsp fennel seeds
- 700g turkey sausages, meat removed from casings
- 2 tbsp tomato purée
- A splash of red wine
- 250ml Freja Turkey Bone Broth
- 400g chopped tomatoes
- 3 thyme sprigs (or ½ tsp dried thyme)
- 2 bay leaves
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp chilli flakes (optional)
- 400g rigatoni (Northern Pasta Co is our favourite)
- 360ml reserved pasta cooking water
- Parmesan, for serving
Method:
- Preheat the oven to 180°C (160°C fan).
- Heat the olive oil in a large ovenproof pot over medium heat, add the onion, garlic and fennel seeds, and cook for about 8 minutes until softened.
- Increase the heat to high, add the turkey sausage meat, break it up as much as possible, and cook until no longer pink.
- Stir in the tomato purée and cook for 1 minute, then add a splash of red wine and simmer for a further 2 minutes, scraping up any browned bits.
- Add the crushed tomatoes, Freja Turkey Bone Broth, thyme, bay leaves, salt, pepper and chilli flakes. Bring to a simmer, cover, and cook in the oven for 30 minutes.
- Remove the pot, break the meat into finer pieces if needed, cover again, and return to the oven for another 30 minutes.
- Near the end of the cooking time, boil the rigatoni in salted water according to the packet instructions. Reserve 360ml of pasta water, then drain.
- Once removed from the oven, set the ragu over a medium heat. Add the cooked pasta and about 120ml of the reserved pasta water, and toss until well coated. Add more pasta water as needed until the sauce is silky and clings to the pasta.
- Serve with plenty of grated parmesan (and parsley if you like).
