Sausage Ragu with Pappardelle

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: bulk ground pork

Chicken sausage reduces fat while maintaining flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino cheese

Nutritional yeast offers a cheesy flavor without dairy.

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.

Stir in 2 tbsp tomato puree, then deglaze with 1/2 cup red wine. Allow to simmer and reduce for 5 mins, then add 2 cans tomatoes (chopped).

Add 1 large sprig of basil and rosemary, then season to taste with salt, pepper and sugar. Stir and simmer on low for around 45 mins, or until nicely thickened.

Meanwhile, add 14oz pappardelle to salted boiling water until al dente.

Stir 1/4 cup parmesan in the ragu, then use your tongs to add in pasta. Serve hot with extra parmesan if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens