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2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
2 tsp fennel seeds
1 sprig rosemary, leaves removed and chopped
450g pork sausagemeat
680g passata
250g pappardelle pasta
4 tbsp Parmigiano Reggiano, grated
Handful fresh basil
Heat the oil in a pan and cook the onion for 5 minutes until beginning to soften. Stir in the garlic, fennel seeds and rosemary, and cook for a further minute.
Add the sausagemeat and gently cook for 1-2 minutes, breaking it up with a wooden spoon.
Add the passata and season.
Simmer for 10-15 minutes without a lid, until thickened.
Meanwhile cook the pappardelle in salted water until al dente. Drain, reserving a ladleful of water.
Add the pasta and reserved pasta water to the sauce and toss everything together.
Serve in bowls sprinkled with Parmigiano Reggiano and fresh basil.
(Serves 4)
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