This rich and hearty Sausage Ragu transforms humble sausages into a deeply flavorful Italian meat sauce. By slow-cooking a combination of pork and beef sausages with aromatic vegetables and herbs, the dish develops a complex depth of flavor. The result is a tender, melt-in-your-mouth sauce that clings beautifully to wide pappardelle pasta. Perfect for a comforting dinner, this recipe elevates everyday ingredients into an unforgettable meal.
1 tbsp olive oil
1 small brown onion, finely chopped
2 garlic cloves, minced
1 celery stalk, finely chopped
1 large carrot, finely chopped
500g (1 lb) pork sausages, casings removed
500g (1 lb) beef sausages, casings removed
2 tbsp tomato paste
1 cup (250ml) dry red wine
2 cups (500ml) low-sodium chicken stock
2 x 400g (14 oz) cans crushed tomatoes
2 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
500g (1 lb) pappardelle pasta
Freshly grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Prepare the Soffritto:
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion, garlic, celery, and carrot.
Cook, stirring occasionally, until the vegetables are softened and golden, about 8–10 minutes.
Brown the Sausage Meat:
Add the sausage meat to the pot, breaking it up with a wooden spoon.
Cook until browned and no longer pink, about 10 minutes.
Build the Sauce:
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Add the chicken stock, crushed tomatoes, dried thyme, and bay leaves.
Season with salt and pepper.
Bring to a boil, then reduce the heat to low.
Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the sauce is thickened and the flavors are well developed.
Cook the Pasta:
While the sauce simmers, cook the pappardelle pasta according to package instructions until al dente.
Drain, reserving 1 cup of pasta cooking water.
Combine and Serve:
Toss the cooked pasta with the sausage ragu, adding reserved pasta water as needed to achieve desired sauce consistency.
Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley.
Calories: Approximately 650 kcal
Protein: 35g
Fat: 30g
Carbohydrates: 60g
Fiber: 5g
Sugar: 10g
Sodium: 800mg