Ragu Braise with fresh thyme

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the ragu, and cook until deeply browned and aromatic.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Plate it up while hot and pass extra at the table.