Sausages in Tomato-Fennel Sauce

Serves 6

Scales well for two or go all the way for guests

1/4  cup Exrta virgin olive oil

12 sweet Italian Sausages

3 fennel bulbs, Trimmed, Cut into 8 sections, fronds chopped

1 medium onion, chopped

4 garlic cloves, minced

1/4 tsp fennel seeds, crushed

Kosher salt to taste

1 28oz can diced tomatoes with juice

1 cup dry white wine

large pinch of crushed red chilies to taste

1 recipe polenta (Prepare in advance if desired)

1. Heat olive oil in a large enameled casserole
2. Add half of sausages and cook over medium heat until browned all over, 5 minutes.
3. Transfer to a plate and repeat with remaining sausages
4. Add fennel wedges to casserole and cook over moderate heat, stirring, until golden, about 5 minutes
5. Add onion, garlic, fennel seeds and 1 tsp of salt
6. Cook, stirring, until fennel is lightly browned, about 3 minutes
7. Add tomatoes and juice, wine and chilies
8. Tuck the sausages into the sauce
9. Cover and cook over low heat for 15 minutes
10. Uncover and simmer until sausages are cooked through and sauce has thickened, about 45 minutes
11. Meanwhile, if desired, prepare polenta
12. Garnish the stew with fennel fronds and serve over polenta

Source: Food and Wine, January 2015

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