Sausage Ragu with Pappardelle Pasta
A slow-baked Italian ragu using pork and beef sausage meat that develops incredibly deep flavour, served over pappardelle pasta.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, peeled and grated
- 2 celery stalks, grated
- 1 tsp fennel seeds
- 350g pork sausages, meat removed from casings
- 350g beef sausages, meat removed from casings
- 2 tbsp tomato paste
- 1 cup pinot noir red wine
- 1 cup chicken stock/broth
- 400g can crushed tomato
- 3 thyme sprigs
- 2 bay leaves
- ½ tsp cooking salt
- ½ tsp black pepper
- ¼ tsp chilli flakes (optional)
- 500g pappardelle pasta
- Parmesan or parmigiano reggiano, grated
- Parsley, chopped (optional garnish)
Original recipe: https://www.recipetineats.com/italian-sausage-beef-ragu/
Method
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Preheat oven to 180°C (160°C fan-forced).
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Heat oil in a large oven-safe pot; add onion, garlic, carrot, celery, and fennel seeds; cook 8 minutes until carrot softens.
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Increase heat; add sausage meat, breaking it up as you cook until browned.
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Add tomato paste; cook 1 minute. Add wine; simmer 2 minutes until reduced by half.
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Add remaining sauce ingredients; stir to combine, bring to simmer, cover, and bake in oven for 1 hour.
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Remove from oven; mash meat finer with a potato masher; return to oven for 45 minutes more.
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Taste and adjust salt as needed.
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Cook pasta per package directions; reserve 1½ cups cooking water before draining.
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Combine pasta with ragu over medium heat, adding pasta water to achieve desired consistency.
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Serve in warm bowls garnished with parmesan and parsley.