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Sausage ragu with pappardelle pasta
Prep Time
20m
Cook Time
2h 15m
Total Time
2h 35m
This flavorful sausage ragu with pappardelle pasta is a hearty and satisfying dish. The sausages are cooked with onion, garlic, carrots, and celery in a rich tomato sauce, then served over pappardelle pasta and topped with parmesan and parsley. A delicious and comforting meal for any day of the week.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
5
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Sausage Ragu
To Serve
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories941kcal47%
-
Fat59g2%
-
Saturated Fat17g0%
-
Carbohydrates51g2%
-
Fiber4g0%
-
Sugar9g0%
-
Protein42g2%
-
Cholesterol105mg5%
-
Sodium993mg49%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Servings – Sauce makes enough for 500g/1 lb pasta which, based on a standard serving of 80g/2.8oz dried pasta per person, is enough for 6 normal people or 5 heartier appetites!
1. Grating – Box grater makes the pieces finer so they disappear better into the meat sauce. Try to use short strokes so you don’t end up with long strands.
2. Sausages – Using both pork and beef is my favourite combination because beef gives the meat sauce beefy flavour whereas pork meat is so soft, it makes the sauce melt-in-your-mouth in a way you will never achieve just using beef. You can also use just pork or just beef. Still so, so tasty!
3. Pasta – Thick wide strands of pappardelle is made for hearty meat sauces like ragu though with a sauce this good, it’s going to be great with any pasta! To make pasta for less than 5 people, use just put some sauce in a separate pan or pot on the stove and toss with the desired amount of pasta. In the video you see me make 2 servings.
4. Making ahead – Ragu just gets better overnight! Cool thoroughly then refrigerate. Warm the ragu on a low stove so it’s hot when you add the pasta for tossing. The ragu can be frozen for 3 months or kept in the fridge for 5 days. Once tossed with pasta, it will keep for 3 to 4 days but pastas are always best eaten freshly made!
1. Grating – Box grater makes the pieces finer so they disappear better into the meat sauce. Try to use short strokes so you don’t end up with long strands.
2. Sausages – Using both pork and beef is my favourite combination because beef gives the meat sauce beefy flavour whereas pork meat is so soft, it makes the sauce melt-in-your-mouth in a way you will never achieve just using beef. You can also use just pork or just beef. Still so, so tasty!
3. Pasta – Thick wide strands of pappardelle is made for hearty meat sauces like ragu though with a sauce this good, it’s going to be great with any pasta! To make pasta for less than 5 people, use just put some sauce in a separate pan or pot on the stove and toss with the desired amount of pasta. In the video you see me make 2 servings.
4. Making ahead – Ragu just gets better overnight! Cool thoroughly then refrigerate. Warm the ragu on a low stove so it’s hot when you add the pasta for tossing. The ragu can be frozen for 3 months or kept in the fridge for 5 days. Once tossed with pasta, it will keep for 3 to 4 days but pastas are always best eaten freshly made!