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

FULL RECIPE POST: [ Ссылка ]

Sausage Ragu with Pappardelle | Serves 6

🍴INGREDIENTS🍴

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

🍴METHOD🍴

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!

As always, for full nutrition, guidance and recipe notes head to the full blog post: [ Ссылка ]

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