Sausage ragu with pappardelle pasta
Prep
20m
Cook
2h 15m
Total
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
5 servingsSausage Ragu
To Serve
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 951kcal 47%
-
Fat 34g 52%
-
Saturated Fat 12g 60%
-
Carbohydrates 100g 33%
-
Fiber 6g 24%
-
Sugar 10g 20%
-
Protein 45g 90%
-
Cholesterol 140mg 46%
-
Sodium 750mg 31%
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!
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