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Penne with Sausage and Fennel Ragu
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Using good-quality, herby sausages instead of mince works well in a ragu as they are already seasoned with plenty of spices. The meat also cooks more quickly as it is minced much finer.
This rich dish requires a herbal, fragrant, vigorous red.
Typical values per serving:
This recipe was first published in December 2006.