Ingredients

• 400g/14oz 00 pasta flour
• 4 free-range eggs
• lightly beaten
• 2 tsp salt
• 400g/14oz good quality coarse pork sausage meat
• 1 tbsp olive oil
• 1 small onion
• finely chopped
• 2 sticks celery
• chopped
• ¾ tsp fennel seeds
• roughly ground in a pestle and mortar
• 1 sprig of fresh rosemary
• leaves finely chopped
• ¼ tsp chilli flakes
• 1 large garlic clove
• grated
• 150ml/5fl oz dry white wine
• 150ml/5fl oz double cream
• 150ml/5fl oz chicken stock
• 50g/1¾oz Parmesan cheese
• freshly grated
• salt and freshly ground black pepper

Directions

• To make the pasta
• in a food processor
• combine the flour
• eggs and salt
• then tip onto a work surface and bring together in a ball of dough
• cover in cling film and rest for 20-30 minutes.
• Ideally with a pasta machine or a rolling pin
• roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle
• or using a knife or pizza cutter
• cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray.
• Break up the sausage meat into a large lidded pan with a little olive oil
• depending on how fatty the sausage meat is
• as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion
• celery
• fennel seeds
• rosemary
• chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half
• then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.
• When ready to serve
• cook the tagliatelle in plenty of salted water for about 4 minutes until al dente
• drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.