Fennel sausage ragù with 'nduja

This stunning fennel sausage ragù recipe is delightfully rich and intense, with a kick of heat thanks to a little ‘nduja. Head chef of Sorella Dean Parker uses the liquid from his fermented fennel in the ragù in the restaurant (as well as their homemade salumi mixture in place of the salami here). If you happen to have some fennel fermenting liquid handy, use 100ml of it in place of the wine.

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