Sausage Ragu with Pappardelle Pasta
Ingredients:
For the Ragu:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
For the Pappardelle Pasta:
- 12 ounces pappardelle pasta
- Salt for the pasta water
Instructions:
1. Prepare the Ragu:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Cook the Vegetables:
- In the same pot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Deglaze and Simmer:
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Let the wine simmer for 2-3 minutes until it has reduced by half.
- Stir in the crushed tomatoes, beef or chicken broth, tomato paste, oregano, basil, bay leaf, and the cooked sausage. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30-40 minutes, stirring occasionally.
- Season with salt and pepper to taste. If you prefer a creamier ragu, stir in the heavy cream during the last 5 minutes of simmering.
4. Cook the Pasta:
- While the ragu is simmering, bring a large pot of salted water to a boil.
- Add the pappardelle pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving a cup of the pasta water.
5. Combine and Serve:
- Add the cooked pasta to the ragu and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Serve the sausage ragu over the pappardelle pasta.
- Garnish with chopped fresh basil or parsley and grated Parmesan cheese.
Enjoy your Sausage Ragu with Pappardelle Pasta! This hearty and flavorful dish is perfect for a cozy dinner.
