Sausage Ragu with Pappardelle Pasta

• porcje: 5 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hours 45 minutes

Składniki

2 tablespoon Olive Oil

1 small Onion (finely chopped)

3 Garlic cloves (finely minced) or 3 teaspoons of Minced Garlic

1 Carrot (peeled and grated using a box grater)

2 Celery Stalks (grated using a box grater)

1 teaspoon Fennel Seeds

1 pound Pork Sausages/Hamburger

1 pound Italian Sausages

2 tablespoon Tomato Paste

1 cup Red Wine (or more Chicken Broth)

1 cup Chicken Broth

14 oz can Crushed Tomato

1/2 teaspoon dried Thyme

2 Bay leave

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Chilli Powder

1 pound Pappardelle Pasta

Wskazówki

1. Heat the Olive Oil in a large heavy based pot (with a lid) over medium heat.

2. Add the Onion, Garlic, Carrot, Celery, and Fennel Seeds. Cook for 8 minutes until the Carrot are soft and sweet, but not golden.

3. Turn the heat up to high and add the Italian Sausage and Pork Sausage /Hamburger.Cook, breaking it up as you go, as best you can.

4. Once the meat is no longer pink, add the Tomato Paste. Cook for 1 minute. Add the Red Wine/Chicken Broth and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.

5. Add the Chicken Broth, Crushed Tomato, Thyme, Bay Leaves, Salt, Black Pepper, and Chilli Powder. Stir, bring to a simmer, put the lid on and let simmer for 1 hour.

6. While the meat sauce is simmering, cook the Pappardelle Pasta according to the packet instructions.

7. Taste the meat sauce and add more salt if desired.

8. Add the cooked Pappardelle Pasta to the meat sauce and thoroughly combine until the noodles are stained red from the sauce.

Wartości Odżywcze

• Kalorie: 818 kcal
• Tłuszcz Całkowity: 40 g
• Tłuszcz Nasycony: 12 g
• Tłuszcz Nienasycony: 24 g
• Tłuszcz Trans: 0.3 g
• Cholesterol: 154 mg
• Sód: 1193 mg
• Węglowodany Całkowite: 75 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 9 g
• Białko: 33 g