Sausage ragu with pappardelle pasta

Name: Sausage ragu with pappardelle pasta
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 small onion (, finely chopped); 3 garlic cloves (, finely minced); 1 carrot (, peeled and grated using a box grater (Note 1)); 2 celery stalks (, grated using a box grater (Note 1)); 1 tsp fennel seeds; 350g / 12 oz pork sausages (, meat removed from casings (Note 2)); 350g / 12 oz beef sausages (, meat removed from casings (Note 2)); 2 tbsp tomato paste; 1 cup pinot noir red wine ((sub 0% alcohol red wine or more chicken stock)); 1 cup chicken stock/broth (, low sodium); 400g/14 oz can crushed tomato; 3 thyme sprigs ((or 1/2 tsp dried)); 2 bay leaves ((fresh better, else dried)); 1/2 tsp cooking salt / kosher salt; 1/2 tsp black pepper; 1/4 tsp chilli flakes ( (red pepper flakes), optional (for hint of heat)); 500g/ 1 lb pappardelle pasta (, or other pasta (80g/2.8oz per serving) (Note 3)); Parmesan or parmigiano reggiano (, finely grated, for serving); Parsley (, finely chopped, optional garnish (just a pinch))

Instructions

Prep:20minCook:2h 15min

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.

Updated at: Fri, 13 Dec 2024 22:20:30 GMT