36 The Times Magazine
- SAUSAGE AND FENNEL
- 2 tbsp olive oil
- 1 small bulb of fennel, diced
- Pinch of dried chilli
- Pinch of fennel seeds
- 250g Italian sausages, cubed
- 1 large tin of tomatoes
Heat the olive oil over a pan and add
the diced fennel, chilli and fennel seeds.
Cook for 10 minutes until soft. Add the
sausage and lightly cook to lose the
redness (around 3-4 minutes). Pour
in the tomatoes, season and cook for
30 minutes until the sauce thickens.- BASIC TOMATO SAUCE
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 x 400g can of plum tomatoes
- 1 clove garlic, finely chopped
- Sprig of rosemary (optional)