Ingredients

2 tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, finely minced

1 carrot, peeled and grated

2 celery stalks, grated

1 tsp fennel seeds

350g / 12 oz pork sausages, meat removed from casings

350g / 12 oz beef sausages, meat removed from casings

2 tbsp tomato paste

1 cup Pinot Noir red wine (or 0% alcohol red wine or more chicken stock)

1 cup low sodium chicken stock/broth

400g / 14 oz can crushed tomato

3 thyme sprigs (or 1/2 tsp dried thyme)

2 bay leaves

1/2 tsp cooking salt / kosher salt

1/2 tsp black pepper

1/4 tsp chili flakes (optional)

500g / 1 lb pappardelle pasta (about 80g / 2.8 oz per serving)

Parmesan or Parmigiano Reggiano, finely grated, for serving

Parsley, finely chopped, optional garnish

Instructions

Step 1: Preheat your oven to 180°C (160°C fan-forced). Heat olive oil in a large heavy-based pot over medium heat. Add onion, garlic, carrot, celery, and fennel seeds. Cook for about 8 minutes until the carrot softens and sweetens but doesn’t brown.

Step 2: Increase heat to high and add the sausage meat. Break it up as much as possible while cooking. It won’t crumble like ground meat, but that’s fine—you’ll break it down more later.

Step 3: When the meat loses its pink color, stir in tomato paste and cook for 1 minute. Pour in the wine, and simmer rapidly for 2 minutes until it reduces by half, scraping the pot base regularly to deglaze.

Step 4: Add chicken stock, crushed tomatoes, thyme, bay leaves, salt, black pepper, and chili flakes if using. Stir well, bring to a simmer, cover with the lid, and transfer the pot to the oven for 1 hour.

Step 5: After 1 hour, remove the pot and use a potato masher to break the meat into finer pieces. Replace the lid and return the pot to the oven for another 45 minutes. The sauce will thicken during this time.

Step 6: Taste the ragu and adjust seasoning with additional salt if needed, since sausage saltiness varies.

Step 7: Meanwhile, cook the pappardelle pasta according to the package instructions. Before draining, reserve 1 1/2 cups of the pasta cooking water.

Step 8: Return the ragu pot to medium heat on the stove. Add the drained pasta and 1/2 cup of the reserved pasta water to the pot. Toss gently using two spatulas until the pasta is well coated and stained red from the sauce. Add more pasta water as needed to loosen the sauce.

Step 9: Serve immediately in warmed bowls, topped with grated Parmesan and a sprinkle of chopped parsley if desired. Enjoy!

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen the sauce if needed. Cooked pasta is best eaten fresh but can be stored separately in the fridge for 1–2 days and reheated briefly in boiling water or the microwave.

FAQs

Can I use other types of pasta with this ragu?

Yes, pappardelle is traditional for its wide ribbons, but tagliatelle, fettuccine, or even rigatoni work beautifully with this rich sauce.

What can I substitute for red wine?

If you prefer not to use alcohol, substitute the red wine with more chicken stock or use a non-alcoholic red wine. This will still add depth without the alcohol.