Sausage ragu with pappardelle pasta
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RecipeTin Eats · by Nagi★ 5.0 (89)

Sausage ragu with pappardelle pasta

NUTRITION · PER SERVING155M COOK
CAL 50%·PRO 80%
CARBS 87G35% OF CAL
7G FIBER71G OTHER10G TOTAL SUGAR
FAT 49G44% OF CAL
16G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich sausage ragu with pappardelle pasta, simmered long and slow to develop deep, complex flavors. An elevated meat sauce.

mainitalianpastapork
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Nutrition & ingredients

Ingredients

serves 5
  • 2 tbsp olive oil
  • 1 small onion (, finely chopped)
  • 3 garlic cloves (, finely minced)
  • 1 carrot (, peeled and grated using a box grater (Note 1))
  • 2 celery stalks (, grated using a box grater (Note 1))
  • 1 tsp fennel seeds
  • 350g / 12 oz pork sausages (, meat removed from casings (Note 2))
  • 350g / 12 oz beef sausages (, meat removed from casings (Note 2))
  • 2 tbsp tomato paste
  • 1 cup pinot noir red wine ((sub 0% alcohol red wine or more chicken stock))
  • 1 cup chicken stock/broth (, low sodium)
  • 400g/14 oz can crushed tomato
  • 3 thyme sprigs ((or 1/2 tsp dried))
  • 2 bay leaves ((fresh better, else dried))
  • 1/2 tsp cooking salt / kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp chilli flakes ( (red pepper flakes), optional (for hint of heat))
  • 500g/ 1 lb pappardelle pasta (, or other pasta (80g/2.8oz per serving) (Note 3))
  • Parmesan or parmigiano reggiano (, finely grated, for serving)
  • Parsley (, finely chopped, optional garnish (just a pinch))
PREP
20M
SODIUM
1760MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.