Introduction
Get ready to indulge in a comforting dish that warms the heart and satisfies the taste buds: Sausage Ragu with Pappardelle. This hearty sauce, bursting with the rich flavors of pork and beef sausages, is simmered to perfection and served over luscious pasta. This recipe is ideal for cozy evenings and gatherings alike, providing a delightful culinary experience with every bite.
Ingredients
For the Sausage Ragu:
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, finely minced
– 1 carrot, peeled and grated using a box grater
– 2 celery stalks, grated using a box grater
– 1 teaspoon fennel seeds
– 350g (12 oz) pork sausages, meat removed from casings
– 350g (12 oz) beef sausages, meat removed from casings
– 2 tablespoons tomato paste
– 1 cup pinot noir red wine (substitute with 0% alcohol red wine or more chicken stock)
– 1 cup low-sodium chicken stock/broth
– 400g (14 oz) can crushed tomatoes
– 3 thyme sprigs (or 1/2 teaspoon dried)
– 2 bay leaves (fresh preferred, or dried)
– 1/2 teaspoon cooking salt/kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon chili flakes (red pepper flakes), optional for a hint of heat
To Serve:
– 500g (1 lb) pappardelle pasta, or other pasta (80g/2.8 oz per serving)
– Parmesan or Parmigiano Reggiano, finely grated
– Parsley, finely chopped, optional garnish
Prep Time
Preparation for this delicious Sausage Ragu takes approximately 15 minutes, ensuring you’re ready to indulge in a wonderful meal in no time!
Cook Time, Total Time, Yield
This savory ragu requires about 2 hours to cook, including both preparation and slow cooking. The recipe yields enough to serve approximately 6 people, making it perfect for family dinners or gatherings.
Detailed Directions and Instructions
1. Preheat Oven
Set your oven to 180°C (160°C fan-forced).
2. Prepare Soffrito
In a large heavy-based pot with a lid, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, grated carrot, grated celery, and fennel seeds. Cook this mixture for about 8 minutes until the carrot becomes soft and sweet, ensuring it does not brown.
3. Cook Sausage
Increase the heat to high. Add the sausage meat to the pot, breaking it apart as it cooks. Note that it may not crumble like ground meat, which is fine since it will be further broken down later.
4. Deglaze
Once the meat is no longer pink, add the tomato paste and cook for an additional minute. Pour in the pinot noir red wine and let it simmer rapidly for about 2 minutes until it reduces by half. Stir to deglaze the pot, scraping up any brown bits from the bottom.
5. Slow Cook – Part 1
Add the chicken stock, crushed tomatoes, thyme sprigs (or dried thyme), bay leaves, salt, pepper, and chili flakes (if using). Stir well, bring to a simmer, cover the pot with the lid, and place it in the preheated oven for 1 hour.
6. Mash Meat
After 1 hour, remove the pot from the oven. Use a potato masher to break the meat into finer pieces to achieve a more textured sauce.
7. Slow Cook – Part 2
Return the pot to the oven and cook for an additional 45 minutes. The sauce should become thick; it will loosen when combined with the pasta.
8. Adjust Seasoning
Taste the sauce and adjust the seasoning by adding more salt if necessary, taking into consideration the saltiness of the sausages.
9. Cook Pasta
Prepare the pappardelle pasta according to the package instructions. Before draining, reserve about 1.5 cups of the pasta cooking water.
10. Combine Pasta and Sauce
Place the ragu pot over medium heat. Add the drained pasta and 1/2 cup of the reserved pasta water to the pot. Toss the mixture thoroughly using two spatulas until the pasta is well-coated and stained red from the sauce. If the sauce is too thick, add more reserved pasta water as needed to achieve your desired consistency.
11. Serve
Divide the pasta among pre-warmed bowls. Garnish with finely grated Parmesan and a pinch of chopped parsley if desired. Serve immediately.
Notes
Substitutions
If you prefer a non-alcoholic version, substitute the pinot noir red wine with either 0% alcohol red wine or additional chicken stock.
Thickening Sauce
The sauce should be thick when finished. If it seems too runny, you can cook it uncovered for a few minutes longer before combining it with the pasta to allow more liquid to evaporate.
Pasta Cooking Tips
Be cautious not to overcook the pappardelle pasta; it should be al dente, as it will continue to cook when tossed with the hot ragu sauce. Always taste the pasta just before draining.
Cook techniques
Preparing Soffrito
In a large pot, heat olive oil and cook finely chopped onion, minced garlic, grated carrot and celery, along with fennel seeds. Aim for a gentle sauté to soften the vegetables without browning them.
Cooking Sausage
Increase the heat and add removed sausage meat, breaking it apart as it cooks. It doesn’t need to crumble completely, as it will be further mashed later.
Deglazing the Pot
After the sausage meat is cooked, add tomato paste, cooking for a minute before pouring in wine. Allow it to simmer and reduce, scraping up any bits stuck to the pot for added flavor.
Slow Cooking
Combine chicken stock, crushed tomatoes, herbs, and seasonings then simmer, covered in the oven for an hour. This gentle cooking helps deepen the flavors.
Mashing the Meat
Once the first cooking period is done, remove the pot from the oven and use a potato masher to finely break down the meat in the sauce.
Final Slow Cooking
Return the pot to the oven for an additional 45 minutes. This helps thicken the sauce and develop a rich texture.
Adjusting Seasoning
Taste the sauce and adjust seasoning with more salt as needed, taking into account the saltiness of the sausages.
Cooking Pasta
Cook pappardelle according to package instructions, reserving a portion of the cooking water before draining.
Combining Pasta and Sauce
Incorporate the drained pasta with the ragu, adding reserved pasta water as needed to reach the desired consistency and ensure thorough coating.
FAQ
Can I use different types of sausages?
Yes, feel free to substitute with your favorite sausages, but keep in mind that the flavor and texture may vary.
What if I don’t have Pinot Noir?
You can substitute it with a non-alcoholic red wine or more chicken stock.
How can I thicken the ragu further?
If you want a thicker sauce, cook it uncovered for a bit longer in the oven or on the stovetop to reduce it.
Can I make this recipe ahead of time?
Yes, the ragu can be made ahead of time and stored in the refrigerator for several days or frozen for longer storage.
What can I serve with the ragu besides pappardelle?
You can use other pasta types such as fettuccine, tagliatelle, or even serve it with polenta or mashed potatoes for a different experience.
Conclusion
The Sausage Ragu is a flavorful and comforting dish that showcases the rich taste of both pork and beef sausages. The slow-cooked sauce, infused with aromatic vegetables and a splash of wine, deeply complements the pasta, making it a perfect meal for family gatherings or a cozy dinner. By taking the time to allow the flavors to meld, you create a dish that feels homemade and heartwarming.
Spicy Sausage Pasta
Incorporate your desired level of heat by adding more chili flakes into the ragu. Serve it with a penne or rigatoni pasta for a different texture.
Vegetable Ragu
Substitute the sausage with a mix of sautéed mushrooms, zucchini, and bell peppers for a hearty vegetarian version while keeping the rest of the sauce preparation intact.
Ragu with Different Meats
Experiment by using different types of meat such as lamb or chicken sausages. Adjust the cooking time accordingly to ensure the meat is cooked through.
Gnocchi with Sausage Ragu
Swap out the pappardelle for gnocchi to create a delightful, pillowy alternative. The ragu pairs beautifully with the soft texture of the gnocchi, providing a comforting experience.
Ragu Lasagna
Use the sausage ragu as a filling for lasagna layers, alternating with sheets of pasta and cheese for a delicious baked dish.
Stuffed Peppers
Use the ragu as a filling for bell peppers, topped with cheese and baked until the peppers are tender and the cheese is bubbly and golden.
Ragu Topping for Polenta
Serve the ragu over creamy polenta instead of pasta for a comforting, gluten-free option that absorbs the flavor of the sauce beautifully.
