
2 tablespoons olive oil
450g sweet fennel sausage links, cut into large pieces
Salt and freshly ground black pepper
1 cup thickly sliced mushrooms
1 cup pearl onions, peeled
1 cup diced red peppers
1 head garlic, roasted
1/2 teaspoon red chilli flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce (tomato pasta sauce or tinned tomatoes)
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves