Pork, Fennel and Chilli Ragu

Remove the sausages from their casing by squeezing out small pieces into a medium bowl and set aside.

Pick a handful of the fennel fronds from the stalks and set aside, then finely dice the white part of the bulb. Dice the onion. Finely slice the garlic cloves. Tip the tins of whole tomatoes into a medium bowl and crush with a potato masher or your hands, remove any tough bits as you go.

In a medium sized frypan over medium-high heat, add 2 tbsp of the olive oil and the sausage pieces. Break up the sausage pieces with the back of a wooden spoon, you want the texture to be like a rough mince. Cook for about 5 minutes, until well browned and any juices have evaporated.

Remove meat from the pan, tip out any excess oil, then add the white wine and deglaze the pan, scraping off any browned bits from the bottom. Tip the deglazing liquid into a small bowl and set aside.

Put the frypan back on medium heat, add remaining 2 tbsp of olive oil, then saute the onion for 5 minutes until soft, then add the fennel fronds, diced fennel and garlic and cook for 5 minutes, until the fennel softens and smells sweet.

Add the fried sausage back to the pan along with the deglazing juices, give it a good stir and cook for 2-3 minutes. Add the tomatoes, salt and chilli flakes, if using, then fill one of the tomato tins with water and add to the pan. Reduce heat to medium low, cover with a lid and simmer for 30 minutes, stirring occasionally, until the sauce thickens and comes together.

Taste and add more salt or chilli if needed, then turn off the heat.

Serve with gnocchetti or any short shaped pasta.