This Sausage Ragu is rich, juicy and bursting with flavour! Better still, it couldn’t be easier to make!
This is just like a regular beef ragu, but richer, softer and juicier! Think of it as a nice switch up from a spaghetti bolognese.
Sausage and pasta is an underrated combo, and I’m here to put my two pence in as to exactly why it’s so awesome. Before we sink our teeth in, let’s quickly take a look at what you’ll need and how easy this ragu is to make.
How to make Sausage Ragu (quick summary)
- Fry onion, carrot and celery until soft.
- Add garlic and fry further.
- Add sausage meat.
- Break up and fry until browned.
- Stir in tomato puree, then deglaze with red wine.
- Add tomatoes, basil, rosemary and seasoning, then simmer.
Red Wine Ragu
The red wine is one of the stars of the show in this recipe, so I highly recommend using it. Red wine deepens the flavour of sauces like this, and adds a gorgeous background flavour. Most, if not all of the alcohol will burn off, but if for whatever reason you don’t want to use it, just sub more water.
Once the sauce has simmered and thickened, it’s just a case on stirring through some parmesan (yep, through the sauce – total game changer!) and adding in Pappardelle.
I love pappardelle with this recipe! Those long ribbons oozing in and out of the meat sauce is just too much to bare 🤤 If you can’t find pappardelle, then sub a similar pasta like fettuccine, linguine or tagliatelle.
In all instances, it’s really important to only cook the pasta until al dente. Because you’re going to be working the pasta through the sauce, it’ll actually carry on cooking slightly. Pappardelle, especially fresh, can be very brittle and if cooked to packet instruction, will probably end up breaking through the sauce.
And there we have it! A delicious twist on the classic ragu. Perfect for feeding a hungry family! Serve with Roasted Garlic Bread 😏
Hey, whilst you’re here why not check out my other recipes?
Sausage Pasta Recipes
- Penne Arrabiata with Smoked Sausage
- Sausage Pasta in a Sun Dried Tomato Mascarpone Sauce
- Crispy Gnocchi with Sausage Meatballs
- All Pasta Recipes
Alright, let’s tuck into this sausage ragu recipe shall we?!
How to make Sausage Ragu (Full Recipe & Video)
Sausage Ragu with Pappardelle
- Large Skillet or Pot
- Large Pot (for pasta)
- Pasta Tongs
- Sharp Knife & Chopping Board
- Fine Cheese Grater
Ingredients (check list):
- 2lb / 1kg Ground Sausage (see notes)
- 14oz / 400g Pappardelle (see notes)
- 2x 14oz/400g can of Peeled Plum Tomatoes, chopped with a knife in the can
- 1/2 cup / 125ml Red Wine
- 1/4 cup / 20g freshly grated Parmesan, plus extra to serve
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2 stalks of Celery, finely diced
- 2 medium Carrots, finely diced
- 2 large cloves of Garlic, minced
- 1 medium White Onion, finely diced
- 1 large sprig of Rosemary
- 1 large sprig of Basil
- 1/2 tsp Sugar, or to taste
- Salt & Pepper, to taste
- Olive Oil, as needed
- Add a drizzle of oil to a large skillet over medium heat and add carrot, onion and celery. Fry until they begin to soften and brown, then add garlic. Continue to fry for 1-2 more mins, then add sausage.
- Break it up with a wooden spoon and continue frying until it's thoroughly browned. You want it nice and caramelized to enhance the flavour.
- Stir in 2 tbsp tomato puree, then deglaze with 1/2cup/125ml red wine. Allow to simmer and reduce for 5mins, then add 2 cans tomatoes (chopped). Add 1 large sprig of basil and rosemary, then season to taste with salt, pepper and sugar. Give it a good stir then simmer on low for around 45mins, or until nicely thickened.
- Meanwhile, add 14oz/400g pappardelle to salted boiling water until al dente. Pappardelle should only take a couple of minutes if it's fresh, you want it still a little hard otherwise it'll break when you toss it through the sauce.
- Stir 1/4cup/20g parmesan in the ragu, then use your tongs to add in pasta. Serve hot with extra parmesan is you desire!
Quick 1 min demo!
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