Lentil & fennel ragu with balsamic onions from The Savvy Cook (page 150) by Izy Hossack

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Notes about this recipe

  • elliecasson on April 04, 2020

    This was a delight! Tasted as good as any meat ragu I’ve had. Rich in flavour and texture. 1. If a small fennel bulb, then use 2. 2. Don’t be afraid of the Worcestershire sauce taste initially, it blends as the sauce cooks down 3. Also don’t be alarmed by how watery the sauce looks before the cook down. It reduces down nicely, but allow time for this.

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