Spaghetti with Pork and Fennel Ragu

There are times in my kitchen when I have to do the ‘food‘ dance, which translates to ‘this meal is incredible’ and yes, this one always gets my hips moving.  Already incredible and full of flavour, add more fennel if you love the taste, but most importantly, this dish is was born to share.

Prep Time: 5 min

Cook time: 30 min

Serves: 4


4 tbsp olive oil
350g or 8 pork sausages
2 garlic cloves, sliced
1 tsp fennel seeds
pinch chilli flakes
½ cup red wine
410g tin crushed and sieved tomatoes
2 tbsp balsamic vinegar
500g spaghetti
Parmesan for garnish

handful of flat leaf parsley


Pour your oil into a large non stick frying pan. Take your sausages and slowly squeeze the meat out of the skins into bite sized meatballs. Drop in to the hot oil and using a fork, gently flatten, then fry until crispy, brown and golden. Reduce the heat add the garlic, seeds and chilli, sauté for a further 2 – 3 minutes. Turn up the heat, pour in the wine, cook for another couple of minutes then pour in the tomatoes and balsamic vinegar. season then simmer for 20 minutes, until thick and syrupy.

Cook the pasta as per the packet (remember a good Italian cooks their pasta in water that tastes like the Mediterranean, so don’t forget the salt), retain a cup of the pasta liquor, then drain.

Toss the pasta through the sauce with the liquor, sprinkle over the parsley when ready to serve.

To Serve : I’ll bring the wine if you invite just me around for dinner and let’s eat! Bon appetito!
Food : Jax Hamilton