The sausage meat presented here tastes just as great with fettuccine or possibly spaghetti.
Remove the skin from the sausages and crumble the sausage meat in a baking dish. Finely chop the meat, carrot, celery and onion. Remove the skin from the tomatoes and chop them.
Heat 2 tablespoons of oil in a frying pan. Sauté the carrot, celery and onion over medium heat for about 3 minutes, stirring continuously, until the onion is translucent. Add sausage meat and meat and roast for 3 min. Add tomatoes, wine, fennel seeds, thyme, salt and pepper to taste.
Saute everything together in the closed frying pan at the lowest temperature for about 1 hour, stirring occasionally and adding a little water in case the mixture gets too dry.
At the end, evaporate the excess liquid without a lid.
Meanwhile, preheat the oven to 180 °C. Toast the bread slices on a baking tray for about 5 min until golden brown, turning once to the other side. Brush with the remaining oil and arrange on individual plates. Spread the ragout evenly on top and bring to the table very hot.