If you have ever dreamed of a pasta dish that is rich, comforting, and full of rustic charm, this Sausage Ragu with Pappardelle Pasta Recipe will absolutely steal your heart. Imagine tender ribbons of pappardelle cradling a slow-cooked, meaty ragu bursting with layers of flavor from pork and beef sausages, aromatic herbs, and a splash of red wine. This dish is a celebration of simple ingredients transformed by time and care into something unforgettable. Whether you want to impress guests or savor a cozy family dinner, this recipe delivers that warm, satisfying hug we all crave in a meal.
Ingredients You’ll Need
The beauty of the Sausage Ragu with Pappardelle Pasta Recipe lies in its straightforward but deeply flavorful ingredients. Each item is essential, bringing its own texture, taste, or color that makes the sauce irresistibly rich and the pasta perfectly balanced.
- Olive oil: For gently softening the vegetables and adding a subtle fruitiness to the base.
- Small onion, finely chopped: Offers a sweet aromatic foundation for the ragu.
- Garlic cloves, minced: Adds pungent warmth and depth.
- Carrot, peeled and grated: Provides a natural sweetness and lovely texture.
- Celery stalks, grated: Brings a fresh, earthy crunch that supports the flavor profile.
- Fennel seeds: Infuse a subtle anise-like brightness that complements the sausages.
- Pork and beef sausages (meat removed from casings): The star proteins that form the hearty ragu base.
- Tomato paste: Concentrated tomato flavor that enriches the sauce’s body.
- Pinot noir red wine: Adds acidity and complexity; can be swapped for alcohol-free red wine or more chicken stock.
- Chicken stock, low sodium: Balances moisture and savory depth.
- Crushed tomatoes: Provide the bright and tangy tomato element for the sauce.
- Thyme sprigs: Herbal notes that lift the ragu’s aroma beautifully.
- Bay leaves: Add subtle earthiness and warmth.
- Cooking salt and black pepper: Essential for seasoning and enhancing all flavors.
- Chilli flakes (optional): A gentle kick of heat if you desire.
- Pappardelle pasta: Wide ribbons perfect for catching the thick sauce.
- Parmesan or Parmigiano Reggiano, finely grated: A salty, nutty finishing touch.
- Parsley, finely chopped (optional): For a fresh, vibrant garnish.
How to Make Sausage Ragu with Pappardelle Pasta Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 180°C (160°C fan forced). This slow-cooking step is key to developing the deep flavors that make this ragu truly remarkable. Getting your oven ready early lets you move seamlessly into the next steps without any rush.
Step 2: Make the Sofrito Base
In a large, heavy pot with a lid, warm your olive oil over medium heat. Toss in the finely chopped onion, minced garlic, grated carrot, celery, and fennel seeds. Cook gently for about 8 minutes until the vegetables soften and the carrot’s natural sweetness is released. The soffrito is the soul of the sauce—don’t rush; it builds a rich flavor foundation.
Step 3: Brown the Sausage Meat
Increase the heat to high and add the sausage meat, breaking it up as much as you can with your spoon or spatula. Unlike ground beef, sausage doesn’t crumble into tiny pieces easily, but this is perfectly fine since it will break down further during slow cooking. Cook until the pink color fades, stirring often to avoid sticking.
Step 4: Deglaze and Build Flavor
Stir in the tomato paste and cook for about a minute to deepen its flavor. Next, pour in the pinot noir, allowing it to simmer rapidly for 2 minutes while you scrape the pot’s bottom to loosen all those gorgeous browned bits. This step unlocks layers of flavor and gives the ragu its characteristic richness.
Step 5: First Slow Cook Session
Add the chicken stock, crushed tomatoes, thyme sprigs, bay leaves, salt, black pepper, and chili flakes if using. Give everything a good stir, bring the sauce to a gentle simmer, cover with the lid, and slide the pot into your preheated oven. Let it slow cook for one hour to tenderize the meat and marry all the flavors.
Step 6: Mash and Continue Cooking
After the initial hour, carefully remove the pot from the oven. Using a potato masher, press down on the sausage meat to break it into finer pieces — this gives the ragu that luscious texture that clings perfectly to pasta. Cover the pot again and return it to the oven for another 45 minutes. By now, the sauce will thicken beautifully, ready to coat your pappardelle perfectly.
Step 7: Final Seasoning
Give your ragu a taste and adjust the seasoning if needed. Sausages vary in saltiness, so start with less and add more if necessary. This finishing touch ensures your sauce is balanced and delicious.
Step 8: Cook the Pappardelle and Toss
While the ragu finishes cooking, boil a large pot of salted water. Cook the pappardelle according to package instructions until just al dente, then drain. Quickly toss the pasta in the warm sausage ragu, allowing the sauces’ silky, meaty richness to cling to every wide ribbon.
How to Serve Sausage Ragu with Pappardelle Pasta Recipe
Garnishes
To elevate your presentation and flavor, sprinkle freshly grated Parmesan or Parmigiano Reggiano generously over each plate. A pinch of finely chopped parsley adds a perfect hint of freshness and color contrast to this hearty, meaty dish. These little touches bring brightness and a welcoming aroma that guests will adore.
Side Dishes
This Sausage Ragu with Pappardelle Pasta Recipe is rich and satisfying on its own, but it also pairs beautifully with a crisp green salad dressed simply in lemon and olive oil. Crusty garlic bread or a warm focaccia also complements the meal perfectly, ready to soak up any leftover sauce on your plate.
Creative Ways to Present
If you want to impress family or friends, serve the ragu in a rustic ceramic bowl, piling the pappardelle high before draping the sauce over it just before serving. Try adding a little extra Parmesan at the table and a drizzle of good quality olive oil. This approach creates a cozy, restaurant-worthy aesthetic right at your own dining table.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover sausage ragu in an airtight container for up to 3 days. The flavors only deepen and become even more fabulous overnight, making it perfect for quick lunches or easy dinners after a busy day.
Freezing
This ragu freezes exceptionally well. Transfer cooled leftovers to a freezer-safe container or bag, removing as much air as possible. It will keep for up to 3 months, so you can enjoy this comforting meal anytime the craving strikes with minimal effort.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. Stir frequently to avoid sticking, and warm your pasta separately or toss together just before serving for the best texture.
FAQs
Can I use other pasta types in this recipe?
Absolutely! While pappardelle is ideal because its broad ribbons hug the ragu beautifully, you can also use fettuccine, tagliatelle, or even rigatoni for a different twist. Just make sure to adjust cooking times accordingly.
Is it possible to make this recipe without wine?
Yes, if you prefer to avoid alcohol, substitute the pinot noir with an equal amount of extra chicken stock or a non-alcoholic red wine. The sauce will still be rich and flavorful without missing a beat.
How can I make the ragu spicier?
If you love heat, increase the amount of chili flakes or add a pinch of cayenne pepper when seasoning. Remember to add a little at a time so you don’t overpower the other flavors.
Can I prepare the ragu in a slow cooker?
Definitely! After browning the sausage and preparing the soffrito, transfer everything to a slow cooker and cook on low for 6 to 8 hours. You may want to thicken the sauce on the stove at the end to get the perfect consistency.
What’s the best way to store cooked pappardelle?
Cooked pappardelle is best used fresh but can be refrigerated if needed. To prevent sticking, toss the pasta with a little olive oil before storing in an airtight container. Reheat briefly or toss in warm sauce to refresh it.
Final Thoughts
This Sausage Ragu with Pappardelle Pasta Recipe is one of those dishes that feels like a warm embrace — rich, hearty, and full of love. It’s wonderfully simple to make yet impressively satisfying, perfect for elevating a weeknight dinner or shining on a special occasion. I promise once you try it, this recipe will find a cherished spot in your culinary rotation. So get your pots ready and start simmering your way to saucy bliss!
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Sausage Ragu with Pappardelle Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 135 minutes
- Total Time: 2 hours 35 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This sausage ragu with pappardelle pasta is a rich and hearty Italian-inspired dish featuring a slow-cooked blend of pork and beef sausages simmered with aromatic soffrito, wine, and tomatoes to perfection. Served with wide pappardelle noodles and finished with freshly grated Parmesan and parsley, it’s an ideal comforting meal for family gatherings or special occasions.
Ingredients
Ragu Ingredients
- 2 tbsp 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 tsp fennel seeds
- 350g / 12 oz pork sausages, meat removed from casings
- 350g / 12 oz beef sausages, meat removed from casings
- 2 tbsp tomato paste
- 1 cup pinot noir red wine (or 0% alcohol red wine or extra chicken stock)
- 1 cup chicken stock/broth, low sodium
- 400g / 14 oz can crushed tomato
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 2 bay leaves (fresh or dried)
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 tsp chilli flakes (optional, for a hint of heat)
Pasta & Garnish
- 500g / 1 lb pappardelle pasta (or other pasta, approx. 80g / 2.8 oz per serving)
- Parmesan or parmigiano reggiano, finely grated, for serving
- Parsley, finely chopped, optional garnish (a pinch)
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C fan-forced) to prepare for slow cooking the ragu.
- Soffrito Preparation: Heat olive oil in a large heavy-based pot with a lid over medium heat. Add finely chopped onion, minced garlic, grated carrot, celery, and fennel seeds. Cook gently for about 8 minutes until the carrot softens and sweetness develops without browning.
- Cook Sausages: Increase the heat to high, add the sausage meat removed from casings. Cook while breaking it up as much as possible; the sausage won’t crumble fully but that’s intentional as it will be mashed later.
- Deglaze and Reduce: Once sausage meat is no longer pink, stir in tomato paste and cook for 1 minute to develop flavor. Pour in the red wine and allow it to simmer rapidly for 2 minutes, reducing by half while scraping the pot’s base to loosen browned bits.
- Slow Cook Part 1: Add remaining ingredients—chicken stock, crushed tomatoes, thyme, bay leaves, salt, black pepper, and optional chilli flakes. Stir to combine, bring to a simmer, cover with lid, and place pot in the preheated oven for 1 hour to let flavors meld.
- Slow Cook Part 2: Remove pot from oven, use a potato masher to break down the sausage meat finer for a smoother texture. Return lid and place back in the oven for an additional 45 minutes to thicken and deepen the sauce.
- Season to Taste: After removing from oven, taste and adjust seasoning with additional salt if necessary, considering sausage saltiness varies.
- Cook Pasta: Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain well.
- Combine and Serve: Toss the cooked pasta with a portion of the ragu to loosen the sauce. Plate the pasta, spoon over extra ragu, and garnish with finely grated Parmesan and optional fresh parsley. Serve immediately.
Notes
- Note 1: Grating carrot and celery helps them integrate smoothly into the sauce.
- Note 2: Removing sausage meat from casings ensures better texture and even cooking.
- Note 3: Pappardelle is ideal for holding the thick ragu, but other wide pasta like tagliatelle can be substituted.
- This ragu is excellent when prepared a day ahead; flavors deepen after resting.
- Use low sodium stock to control overall saltiness.
