Sausage Ragu with Pappardelle Pasta 

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.

Ingredients

• 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
  
  

Directions

1. 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.

2. 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.
     
     

3. 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.
     
     

4. 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.
     
     

5. 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.
     
     

Nutritional Information (per serving)

• Calories: Approximately 650 kcal
  
  

• Protein: 35g
  
  

• Fat: 30g
  
  

• Carbohydrates: 60g
  
  

• Fiber: 5g
  
  

• Sugar: 10g
  
  

• Sodium: 800mg