Sausage ragu with pappardelle pasta

Recipe video above. Take your meat sauce to the next level by using sausages instead of plain beef to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread, a garden salad with Italian Dressing and a beautiful Tiramisu.

👥 5 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 20 min🔥 Cook: 2h 15m👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pot
●spatula
●stove
●bowl

📝 Preparation Steps

Preheat oven to 180°C (160°C fan-forced).

Soffrito - Heat the oil in a large heavy based pot (with a lid) over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for ⏱️ 8 minutes until the carrot is soft and sweet, but not golden.

carrot (, peeled and grated using a box grater (Note 1))1fennel seeds1 tsp

Cook sausage - Turn the heat up to high and add the sausage. Cook, breaking it up as you go, as best you can. It doesn't crumble as well as mince/ground meat but that's ok, we will break it up more later.

Deglaze - Once the meat is no longer pink (it doesn't really brown), add the tomato paste. Cook for ⏱️ 1 minute. Add the wine and let it simmer rapidly for ⏱️ 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.

tomato paste2 tbsp

Slow cook #1 (⏱️ 1 hr) - Add the remaining ragu ingredients. Stir, bring to a simmer, put the lid on and place it in the oven for ⏱️ 1 hour.

Slow cook #2 (⏱️ 45 min) - Remove from the oven and use a potato masher to mash the meat finer. Put the lid back on, and return to the oven for ⏱️ 45 minutes. The sauce will be quite thick, it gets loosened when tossed with the pasta.

Salt - Taste and add more salt if desired. (Sausages vary in saltiness so I always start with less)

Pasta:

Cook pasta - Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.

Toss with sauce - Have the ragu pot on the stove over medium heat. Add the pasta into the pot along with 1/2 cup of the pasta cook water. Use two spatulas to toss the pasta until the ragu is tangled in the pasta strands and it is stained red from the sauce. Use extra pasta cooking water if needed to loosen it up.

Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat immediately!

Parsley (, finely chopped, optional garnish (just a pinch))

Nutrition Facts

calories

818 kcal

fat Content

40 g

serving Size

1 serving

fiber Content

6 g

sugar Content

9 g

sodium Content

1193 mg

protein Content

33 g

trans Fat Content

0.3 g

cholesterol Content

154 mg

carbohydrate Content

75 g

saturated Fat Content

12 g

unsaturated Fat Content

24 g

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