Sausage Ragu with pappardelle pasta

Take your meat sauce to the following degree by utilizing Italian sausages to make an unbelievable Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce lengthy and gradual provides it time to develop deep, advanced flavours. Full your Italian feast with Garlic Bread and a backyard salad with Italian Dressing.

Sausage ragu pasta sauce with pappardelle in a bowl ready to be eaten

Sausage Ragu Sauce

Butchers put lots of effort and time into packing flavour and juiciness into sausages. So I virtually see it as my obligation to indicate you the way we will get a lot extra out of sausages than throwing on the barbie* or the standard Bangers and Mash!

Enter – Sausage Ragu. This meat sauce will get a large flavour enhance by utilizing sausage meat fairly than plain beef mince, in addition to cooking it lengthy and gradual which provides the sauce time to develop flavour in addition to making the meat melt-in-your-mouth tender.

Additionally, beginning with the basic soffritto helps. 🙂 Which could sound fancy but it surely simply refers to sautéing onions, garlic, celery and carrots over low warmth to make them superbly candy.  It’s a secret tip to create an unbelievable flavour base in dishes.

* Please don’t suppose I’m dissing sausage sandwiches! I’m an everyday on the weekend Bunnings sausage sizzle fundraisers. 🙂

Sausage ragu pasta sauce in a pot
This Sausage Ragu meat sauce has wealthy, deep flavours from gradual cooking and utilizing sausages for the meat fairly than common mince.

Components in Sausage Ragu

Right here’s what it is advisable to make this Sausage Ragu. No fancy components!

The sausages

Sausages for Sausage ragu pasta sauce
  • Beef + pork – I like to make use of a mix of each pork and beef sausages for the proper steadiness of flavour and smooth texture. Beef sausages present the flavour whereas the pork gives the tenderness. Pork is a a lot softer meat than beef!

    You need to use simply both beef or pork. Should you use solely meat, the meat within the sauce won’t be as tender. Should you use solely pork, the meat flavour is extra delicate. Each are nonetheless rippingly scrumptious! 🙂

  • Sausage high quality – Whichever you employ, be sure to use good sausages made with extra meat and fewer fillers. Both have a look at the components listing (I intention for 85%+ meat) or have a look at the sausage – fats specks means higher meat, uniform pink color signifies a lot of fillers just like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). They are often as little as 55% meat (the remaining is flour, maize and non meat issues), and sometimes a mixture of beef and rooster.

    Usually talking, your pleasant native butcher might be one of the best supply. And he can let you know precisely what goes in his sausages! 🙂

  • Sausage not in casings – Within the US it is not uncommon to seek out sausage meat bought like mince/floor beef, not contained in the sausage casings. Fortunate you! For the remainder of us, simply squeeze the meat out. It’s not arduous.

Different components

Listed below are the opposite components for the ragu sauce:

Ingredients in Sausage ragu pasta sauce
  • Onion, garlic, carrot and celery – These are the greens for the soffrito which is cooked over low warmth to make them soften and sweeten which then types the flavour base for the sauce. It is a basic cooking approach utilized in cuisines everywhere in the world, from Italian to Mediterranean to Cajun to South American!

  • Fennel seeds *Secret ingredient!* – Sautéed within the soffrito, it provides a little bit je ne sais quoi into the sauce. Solely these with a really, very refined palette can decide that it’s in there!

  • Wine – Crimson wine provides depth of flavour to the sauce and can be what we use to deglaze the pot. this refers back to the methodology of utilizing a liquid to dissolve gold bits caught on the bottom of a cooking vessel (on this case, the sausage meat) right into a sauce. These “gold bits” is known as “fond” and it’s free flavour! It is a customary cooking approach you’ll see I take advantage of recurrently for sauces and stews.

    Substitute with 0% alcohol wine or extra rooster inventory.

  • Hen inventory, low sodium – This with canned tomato makes up the majority of the liquid for the sauce. I take advantage of rooster fairly than beef inventory as a result of it’s a milder flavour so you’ll be able to style the meat flavour higher. I all the time used low sodium inventory so I don’t have to fret about sauces being too salty.

  • Tomato paste – Only a smidge to spice up the tomato flavour and assist thicken the sauce.

  • Thyme and bay leaves – The herbs for this pasta sauce. Contemporary is greatest however dried is ok too.

  • Chilli flakes (pink pepper flakes) – Optionally available, for a contact of heat.

Pappardelle pasta

I wish to serve this sausage ragu with pappardelle pasta, the large thick pasta that’s bought coiled up, like pictured. The floor is barely tough so it’s perfect for tossing with thick hearty sauces like this sausage ragu, shredded beef ragu and rooster ragu which clings to the pasta effectively.

Having stated that although, I’d fortunately serve sausage ragu with any pasta – quick or lengthy!

Find out how to make Sausage Ragu

No totally different to creating your favorite Bolognese – just a bit further time for gradual cooking!

How to make Sausage ragu pasta sauce
  1. Soffrito – Cook dinner the onion, garlic, celery and carrot in a big heavy based mostly pot over low warmth for 8 minutes, or till the carrot is smooth and candy. Don’t let the greens go golden! This step is vital for a extremely stunning flavour base for the sauce so don’t rush it.

  2. Cook dinner sausage – Take away the sausage meat from the casings (you actually simply squeeze it out) then cook dinner it such as you would mince (floor meat). Break it up as you go however don’t get caught up in a frenzy on this step as a result of sausage meat is “stickier” so it received’t crumble as effectively. We’ll break it up finer later partway by cooking.

How to make Sausage ragu pasta sauce
  1. Ragu sauce – Subsequent, we cut back the wine by half to cook dinner out the winey flavour which solely takes a few minutes. Then cook dinner the tomato paste for 1 minute to take away the uncooked bitter flavour earlier than including the remaining components: canned tomato, rooster inventory, bay leaves, thyme, salt, pepper and chilli flakes if utilizing (I all the time do).

  2. Sluggish cook dinner #1 (1 hour) – Pop the lid on and put it within the oven for 1 hour at 180°C/350°F (160°C). I all the time really feel like this sounds excessive for a gradual cook dinner however truly, that is the oven equal temperature of a really small range burner on low.

    Why oven as a substitute of range? Simply simpler as a result of it’s fully fingers off, simply stick it within the oven and depart it. No want to fret concerning the base catching. This sauce is sort of thick so in the event you do use the range as a substitute, you’ll must stir fairly recurrently.

How to make Sausage ragu pasta sauce
  1. Crush meat – Take the pot out of the oven then use a potato masher to crush the meat into finer items. (See step 2 notes about how sausage meat doesn’t crumble in addition to mince/floor beef). The meat is tender at this level so it doesn’t take a lot effort. I often do about 8 to 10 mashing motions across the pot.

  2. Sluggish cook dinner #2 (45 minutes) – Then return the pot into the oven for an extra 45 minutes to complete gradual cooking. As soon as achieved, the sauce will probably be fairly thick, like pictured above, with fairly intense flavour. That is what we wish as a result of a) the thickness will probably be loosened up when tossed with pasta; and b) the sauce will get dispersed by pasta so the flavour will get diluted. So the sauce flavour must be intense within the pot so it’s the correct degree of flavoursome as soon as tossed by the pasta!

Tossing pasta with sauce – important step!

  1. Pasta cooking water – Cook dinner the pasta per the packet instructions in a big pot of salted water. Simply earlier than draining, scoop out a giant jug of the pasta cooking water which we’ll use within the subsequent step. The starch within the water is what helps the sauce cling to the pasta.*

  2. Tossing pasta with sauce – In case you are making a full batch, then simply add the pasta into the ragu pot set over medium warmth on the range. In case you are making a smaller batch as I do within the video (I’m making sufficient for two servings) then return the drained pasta into the identical pot you cooked the pasta in.

  1. Pasta sauce – Add the pasta sauce into the pasta (clearly this step shouldn’t be related in the event you put the pasta into the pasta sauce pot!!).

  2. Pasta cooking water – Add 1/2 cup of the pasta cooking water. This loosens up the thick pasta sauce so it coats the pasta strands. The explanation we use the pasta cooking water is as a result of it has starch in it from the pasta. This starch reacts with the fats within the pasta sauce and makes the sauce thicker so it clings to the pasta strands higher, fairly than remaining pooled on the backside of your pasta bowl.

  1. Toss, toss, toss! Then use two spatulas to toss the pasta for 1 minute, or till the pasta sauce is tangled all through and clinging to the pasta, and the pasta strands are stained pink. Use an additional slosh of pasta cooking water if it is advisable to loosen issues up.

  2. Warmed bowl – Divide the pasta between bowls. I wish to heat the pasta bowls beforehand (30 seconds within the microwave!) to maintain the pasta slippery and heat for longer. Chilly pasta = dry pasta!

Sausage ragu pasta ready to eat

Serve with a bathe of freshly grated parmesan. Then, the image taker in me couldn’t resist ending with a pinch of parsley, but it surely’s completely pointless in actual life and in the event you got here to my home and I made this for you, stated pinch of parsley wouldn’t be current.

That is one for the weekend. For lazy Sundays. Serve with garlic bread, rocket or child spinach salad with balsamic dressing and end with tiramisu. Reserve a seat for me at your desk!! 🙂  – Nagi x

Watch learn how to make it

Hungry for extra? Subscribe to my e-newsletter and observe alongside on Fb, Pinterest and Instagram for all the newest updates.

Sausage ragu pasta ready to eat

Sausage ragu with pappardelle pasta


Faucet or hover to scale

Recipe video above. Take your meat sauce to the following degree by utilizing Italian sausages to make an unbelievable Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce lengthy and gradual provides it time to develop deep, advanced flavours. Full your Italian feast with Garlic Bread, a backyard salad with Italian Dressing and a ravishing Tiramisu.


  • Preheat oven to 180°C (160°C fan-forced).

  • Soffrito – Warmth the oil in a big heavy based mostly pot (with a lid) over medium excessive warmth. Add the onion, garlic, carrot, celery and fennel seeds. Cook dinner for five minutes till the carrot is smooth and candy, however not golden.

  • Cook dinner sausage – Flip the warmth as much as excessive and add the sausage. Cook dinner, breaking it up as you go, as greatest you’ll be able to. It would not crumble in addition to mince/floor meat however that is okay, we’ll break it up extra later.

  • Deglaze – As soon as the meat is not pink (it would not actually brown), add the tomato paste. Cook dinner for 1 minute. Add the wine and let it simmer quickly for two minutes till diminished by half, stirring recurrently to scrape the bottom of the pot clear.

  • Sluggish cook dinner #1 (1 hr) – Add the remaining ragu components. Stir, deliver to a simmer, put the lid on and place it within the oven for 1 hour.

  • Sluggish cook dinner #2 (45 min) – Take away from the oven and use a potato masher to mash the meat finer. Put the lid again on, and return to the oven for 45 minutes. The sauce will probably be fairly thick, it will get loosened when tossed with the pasta.

  • Salt – Style and add extra salt if desired. (Sausages range in saltiness so I all the time begin with much less)


  • Cook dinner pasta – Cook dinner the pappardelle based on the packet directions. Simply earlier than draining, scoop out 1 1/2 cups of the cooking water and set it apart.

  • Toss with sauce – Have the ragu pot on the range over medium warmth. Add the pasta into the pot together with 1/2 cup of the pasta cook dinner water. Use two spatulas to toss the pasta till the ragu is tangled within the pasta strands and it’s stained pink from the sauce. Use further pasta cooking water if wanted to loosen it up.

  • Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat instantly!

Recipe Notes:

1. Grating – Field grater makes the items finer so that they disappear higher into the meat sauce. Attempt to use quick strokes so that you don’t find yourself with lengthy strands.
2. Sausages – Utilizing each pork and beef is my favorite mixture as a result of beef provides the meat sauce beefy flavour whereas pork meat is so smooth, it makes the sauce melt-in-your-mouth in a method you’ll by no means obtain simply utilizing beef. You may also use simply pork or simply beef. Nonetheless so, so tasty!
3. Pasta – Thick large strands of pappardelle is made for hearty meat sauces like ragu although with a sauce this good, it’s going to be nice with any pasta! To make pasta for lower than 5 folks, use simply put some sauce in a separate pan or pot on the range and toss with the specified quantity of pasta. Within the video you see me make 2 servings.
4. Making forward – Ragu simply will get higher in a single day! Cool completely then refrigerate. Heat the ragu on a low range so it’s scorching once you add the pasta for tossing. The ragu might be frozen for 3 months or stored within the fridge for five days. As soon as tossed with pasta, it should maintain for 3 to 4 days however pastas are all the time greatest eaten freshly made!

Initially printed in February 2016. Recipe improved in February 2024 with improved sauce flavour and consistency, writing tidied up, a lot improved video. And most necessary, Lifetime of Dozer part added!SaveSave

Lifetime of Dozer

After which I printed it.SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *