Sausage Ragu with pappardelle

By RecipeTin Eats · 120 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan-forced).
2. Heat the oil in a large heavy pot with a lid over medium heat. Add the onion, garlic, carrot, celery and fennel seeds and cook for 8 minutes, until the carrot is soft and sweet but not golden.
3. Turn the heat to high, add the sausage meat and cook, breaking it up as well as you can. Once it is no longer pink, add the tomato paste and cook for 1 minute.
4. Add the wine and simmer rapidly for 2 minutes, until reduced by half, stirring to scrape the base of the pot.
5. Add the remaining sauce ingredients, stir, bring to a simmer, cover and bake for 1 hour.
6. Mash the meat finer with a potato masher, cover again and bake for another 45 minutes. The sauce will be thick.
7. Taste and add more salt if needed.
8. Cook the pappardelle according to the packet, reserving 1 1/2 cups of the cooking water before draining.
9. Return the ragu pot to medium heat, add the pasta and 1/2 cup of the pasta water, and toss with two spatulas until the pasta is coated and red from the sauce. Add more pasta water if it needs loosening.
10. Serve immediately in warmed bowls, topped with parmesan and a pinch of parsley if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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