Hearty Dinners/ Pasta/ Pork

Sausage Ragu with Pappardelle

November 8, 2019

This Sausage Ragu is rich, juicy and bursting with flavour! Better still, it couldn’t be easier to make!

pasta tongs twirling sausage ragu in pan

Sausage Ragu

A ‘Ragu‘, in Italian cuisine,  just simply means a meat based sauce (often served with pasta.)

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)

  1. Fry onion, carrot and celery until soft.
  2. Add garlic and fry further.
  3. Add sausage meat.
  4. Break up and fry until browned.
  5. Stir in tomato puree, then deglaze with red wine.
  6. Add tomatoes, basil, rosemary and seasoning, then simmer.

How to make sausage ragu - 6 step by step photos

Top Tip – It’s important to fry the sausage meat until it’s thoroughly browned before pouring in the liquids.  A nice golden crust on the meat will enhance the flavour!
Where to find ground sausage? – You’ll find it in most grocery stores in the sausage section, or any butchers. Make sure it’s sausage meat, not ground pork otherwise the ragu with be significantly lacking in flavour. If for whatever reason you can’t find sausage meat, just use a neutral flavoured pack of sausages and squeeze the meat out.

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.

How to make sausage ragu with pappardelle - 3 step by step photos

Pappardelle Ragu

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.

overhead shot of sausage ragu in skillet

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

Alright, let’s tuck into this sausage ragu recipe shall we?!

Pappardelle Ragu with Sausage in white bowl placed on chopping board

How to make Sausage Ragu (Full Recipe & Video)

pasta tongs twirling sausage ragu in pan

Sausage Ragu with Pappardelle

This Sausage Ragu is rich, juicy and bursting with flavour! Better still, it couldn't be easier to make!
5 from 3 votes
Print Pin Rate
Course: Dinner / Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings (click & slide): 6
Calories: 692kcal
Cost per serving: £1.50 / $2

Equipment:

  • 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

Instructions:

  • 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!

Notes:

a) Sausage - You'll find sausage meat in most supermarkets, but if you can't find it just use the meat from a neutral flavoured sausage. Don't use ground pork otherwise the ragu will lack in flavour.
b) Pasta - If you can't get hold of pappardelle, I recommend using a similar cut like tagliatelle, linguine or fettuccine. Failing that go for a pasta of choice, I just like the longer cut for this recipe!
c) Tomatoes - Plum tomatoes are slightly sweeter and richer and you'll find them almost anywhere. Just make sure you slice them up before you add them.
d) Red Wine - Highly recommend using this! It adds a gorgeous depth of flavour. The alcohol will mostly burn off, but if you don't have it or want to use it, just sub with water.
e) Calories - based on 1 tsp olive oil, no extra parmesan and shared between 6 people.

Nutrition:

Nutrition Facts
Sausage Ragu with Pappardelle
Amount Per Serving
Calories 692 Calories from Fat 457
% Daily Value*
Fat 50.8g78%
Saturated Fat 18.118g91%
Trans Fat 0.037g
Polyunsaturated Fat 6.719g
Monounsaturated Fat 22.914g
Cholesterol 146mg49%
Sodium 1645mg69%
Potassium 809mg23%
Carbohydrates 27.18g9%
Fiber 3.8g15%
Sugar 5.48g6%
Protein 27.85g56%
Vitamin A 3916IU78%
Vitamin C 12.5mg15%
Calcium 100mg10%
Iron 3.71mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

If you loved this Sausage Ragu recipe be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

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8 Comments

  • Reply
    Sonia
    November 8, 2019 at 5:15 pm

    My kids love spaghetti and I a always looking for different sauces. This sounds super delicious..can’t wait to try it!

  • Reply
    Beth
    November 8, 2019 at 3:27 pm

    5 stars
    You’re right, for sure, sausage and pasta is an underrated delight! I love the pappardelle with this sausage ragu! It soaks up the sauce so much better! Thanks for this delicious recipe!

  • Reply
    kim
    November 8, 2019 at 3:26 pm

    5 stars
    Yum! I love how easy and flavorful this is! I’m going to be craving it all season long!

  • Reply
    Alisa Infanti
    November 8, 2019 at 3:06 pm

    5 stars
    I love paparadelle and this sauce with the red wine added such great flavour! My mother in law will now have a run for her money in the pasta department.

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