Sausage Ragu
This is just like a regular beef ragu, but richer, softer and juicier! Think of it as a nice switch up from a spaghetti bolognese. Sausage and pasta is an underrated combo, and I’m here to put my two pence in as to exactly why it’s so awesome. Before we sink our teeth in, let’s quickly take a look at what you’ll need:
Sausage Ragu Ingredients
Sausage – Good quality ground sausage meat, or sausage meat squeezed from sausages. Plum Tomatoes – Richer in flavour than chopped tomatoes. Red Wine – Adds a gorgeous depth of flavour and pairs perfectly with the pork. Tomato Puree – Tomato Paste in the US. Onion, Garlic, Carrot, Celery – The base of all good ragus. Rosemary & Basil – A fresh burst of flavour. Parmesan – Stirred through right at the end.
Where can I find ground sausage?
You’ll find it in most supermarket/grocery stores near the sausages. If you can’t find it just use the meat from sausages. I recommend ‘neutral’ flavoured sausages (no fancy variety/added flavours needed) – Cumberland or Lincolnshire work great.
Can I sub ground pork?
Ground pork is far less flavoursome than sausage so I do not recommend subbing. Sausage is already pre seasoned and often a lot richer & fattier/softer.
Making Sausage Ragu
Making a sausage ragu is very similar to making a bolognese. You can get away with spending a little less time simmering the sauce as the sausage is much softer than beef. In such case I usually simmer with the lid off for 45mins. You can however simmer longer with the lid on to marry the flavours further.
Red Wine
The red wine is one of the stars of the show in this recipe, so I highly recommend using it. Red wine deepens the flavour of sauces like this, and adds a gorgeous background flavour. Most, if not all of the alcohol will burn off, but if for whatever reason you don’t want to use it, just sub more water or chicken stock.
How to make Sausage Ragu (quick summary)
Pappardelle Ragu
I love pappardelle with this recipe! Those long ribbons oozing in and out of the meat sauce is just too much to bare 🤤 If you can’t find pappardelle, then sub a similar pasta like fettuccine, linguine or tagliatelle. In all instances, it’s really important to only cook the pasta until al dente. Because you’re going to be working the pasta through the sauce, it’ll actually carry on cooking slightly. Pappardelle, especially fresh, can be very brittle and if cooked to packet instruction, will probably end up breaking through the sauce.
Starchy Pasta Water
I always save a cup of starchy pasta water just before adding the pasta. This helps loosen up the sauce if it’s slightly over reduced. The starch molecules emulsify with the fats and help create a gorgeous sauce. Just a few splashes is all you’ll need. Once the sauce has simmered and thickened, it’s just a case on stirring through some parmesan (yep, through the sauce – total game changer!) and adding in Pappardelle.
Can you make this ahead of time?
Absolutely! Just allow the ragu to cool then store in an airtight container in the fridge until needed (2-3days, longer at your discretion). Reheat on the stove, thin out with a splash of water if needed.
Can you freeze sausage ragu?
Yep! Just allow the ragu to cool, then pop in an airtight container (or freezer bags) and pop in the freezer.
How to reheat frozen sausage ragu?
I usually thaw in the fridge overnight and then heat on the stove. Be prepared to add a splash of water to thin out if needed. Just make sure the sausage is piping hot.
What to serve with Sausage Ragu?
Roasted Garlic Bread Cheesy Garlic Bread Garlic Butter Potato Skins Feta Bruschetta
Hey, whilst you’re here why not check out my other recipes?
Sausage Pasta Recipes
Penne Arrabiata with Smoked Sausage Sausage Pasta in a Sun Dried Tomato Mascarpone Sauce Crispy Gnocchi with Sausage Meatballs Sausage and Fennel Lasagne Sausage Orecchiette All Pasta Recipes
Alright, let’s tuck into this sausage ragu recipe shall we?!
How to make Sausage Ragu (Full Recipe & Video)
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