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pasta tongs twirling sausage ragu in pan
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5 from 3 votes

Sausage Ragu with Pappardelle

This Sausage Ragu is rich, juicy and bursting with flavour! Better still, it couldn't be easier to make!!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6
Calories: 692kcal
Cost: £1.50 / $2


  • Large Skillet or Pot
  • Large Pot (for pasta)
  • Pasta Tongs
  • Sharp Knife & Chopping Board
  • Fine Cheese Grater


  • 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. I usually save a cup of starchy pasta water as well, just incase the ragu gets too thick.
  • Stir 1/4cup/20g parmesan in the ragu, then use your tongs to add in pasta. Thin out with pasta water if needed. Serve hot with extra parmesan is you desire!



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 or even chicken stock.
e) Make ahead/Leftovers - Allow to cool and pop in an airtight container in the fridge (2-3days, longer at your discretions) or freezer (1month). Thaw overnight in fridge and reheat on stove until piping hot, using a splash of water to thin out if needed.
f) Calories - based on 1 tsp olive oil, no extra parmesan and shared between 6 people.


Calories: 692kcal | Carbohydrates: 27.18g | Protein: 27.85g | Fat: 50.8g | Saturated Fat: 18.118g | Polyunsaturated Fat: 6.719g | Monounsaturated Fat: 22.914g | Trans Fat: 0.037g | Cholesterol: 146mg | Sodium: 1645mg | Potassium: 809mg | Fiber: 3.8g | Sugar: 5.48g | Vitamin A: 3916IU | Vitamin C: 12.5mg | Calcium: 100mg | Iron: 3.71mg