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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.
Serves: 4
This rich dish requires a herbal, fragrant, vigorous red.
Typical values per serving:
Energy |
3271.888kJ 782.0kcal |
---|---|
Fat | 35.4g |
Saturated Fat | 15.6g |
Sugars | 6.3g |
Salt | 2.2g |
This recipe was first published in Fri Dec 01 00:00:00 GMT 2006.
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