LR Experimental

Sausage ragu with pappardelle pasta

Name: Sausage ragu with pappardelle pasta
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 5 servings
Ingredients: 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 (optional, sweetens); 12 ounces ground italian sausage; 12 ounces ground beef; 2 tbsp Tomato Paste; 1 cup Red Wine (or more chicken stock); 1 cup Chicken Broth; 14 oz can Crushed Tomato; 3 thyme sprigs (or 1/2 teaspoon dried); 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1/4 teaspoon Chilli Powder; 1 pkg (~lb) Pappardelle Pasta

5 servings

servings

20 minutes

active time

2 hours 35 minutes

total time

Start Cooking

Ingredients

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 (optional, sweetens)

12 ounces ground italian sausage

12 ounces ground beef

2 tbsp Tomato Paste

1 cup Red Wine (or more chicken stock)

1 cup Chicken Broth

14 oz can Crushed Tomato

3 thyme sprigs (or 1/2 teaspoon dried)

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon Chilli Powder

1 pkg (~lb) Pappardelle Pasta

Directions

Soffrito - Heat pot over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for 8 minutes until the carrot is soft and sweet, but not golden.

Cook sausage - Turn the heat up to high and add the meat. Cook, breaking it up as you go, as best you can.

Deglaze - Once the meat is no longer pink and cooked, add the tomato paste. Cook for 1 minute. Add the wine and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.

Cook - Add the remaining ragu ingredients. Stir, bring to a simmer, put the lid on for 45 min - 1 hour.

Salt - Taste and add more salt if desired. (Sausages vary in saltiness so I always start with less)

Pasta:

Cook pasta - Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.

Toss with sauce - Have the ragu pot on the stove over medium heat. Add the pasta into the pot along with 1/2 cup of the pasta cook water. Use two spatulas to toss the pasta until the ragu is tangled in the pasta strands and it is stained red from the sauce. Use extra pasta cooking water if needed to loosen it up.

Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat immediately!

Nutrition

Serving Size

Calories

818 kcal

Total Fat

40 g

Saturated Fat

12 g

Unsaturated Fat

24 g

Trans Fat

0.3 g

Cholesterol

154 mg

Sodium

1193 mg

Total Carbohydrate

75 g

Dietary Fiber

6 g

Total Sugars

9 g

Protein

33 g