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Sausage Fennel Kale Ragù Easy Whole30 Paleo Recipe Primal Gourmet

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.
5 from 4 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dinner, Lunch
Cuisine Italian
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.
Keyword Paleo Ragu, Sausage Fennel Kale Ragu, Sausage Ragu, Whole30 Ragu