Sausage, Fennel & Kale Ragù - Whole30, Paleo
This Sausage, Fennel and Kale Ragù uses only a few ingredients, but delivers maximum flavour. Hearty and filling, yet surprisingly light.
Prep Time10 minutes mins
Cook Time50 minutes mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Paleo Ragu, Sausage Fennel Kale Ragu, Sausage Ragu, Whole30 Ragu
Servings: 6 people
- 1 tablespoon extra-virgin olive oil plus more as needed
- 1 pound mild Italian sausage
- 1 medium yellow onion thinly sliced
- 1 medium fennel bulb thinly sliced
- Kosher salt
- 4 cloves garlic finely chopped
- 1 teaspoon fennel seeds
- 2 jars @Jovialfoods crushed tomatoes around 36 ounces
- 1 bunch lacinato kale – sliced into ribbons
- 1/2 teaspoon freshly cracked black pepper
Preheat sauté pan over medium high heat. Add olive oil & heat until shimmering. Add sausage & cook, breaking it up with a spoon, until browned all over, around 12 minutes. Transfer to a bowl & set aside, reserving 2 tablespoons of fat in the pot.
Add onions & fennel & season with ¼ teaspoon salt. Cook, stirring regularly, until caramelized & soft, around 12 minutes. Add the garlic & fennel seeds & cook 2 more minutes. Return browned sausage to the pan, add the crushed tomatoes, black pepper & stir to combine. Add the kale, bring to a simmer, cover with a lid, turn heat to medium & cook 20 minutes.
Taste the ragù for seasoning and adjust with salt & pepper as desired. Serve over cauliflower purée or with side of choice.