Sausage Ragu with Pappardelle Pasta

recipetineats.com

Tricia

subheading: SAUSAGE RAGU:

2 tbsp olive oil

1 small onion , finely chopped

3 garlic cloves , finely minced

1 carrot , peeled and grated using a box grater (Note 1)

2 celery stalks , grated using a box grater (Note 1)

1 tsp fennel seeds

350g / 12 oz pork sausages , meat removed from casings (Note 2)

350g / 12 oz beef sausages , meat removed from casings (Note 2)

2 tbsp tomato paste

1 cup pinot noir red wine (sub 0% alcohol red wine or more chicken stock)

1 cup chicken stock/broth , low sodium

400g/14 oz can crushed tomato

3 thyme sprigs (or ½ tsp dried)

2 bay leaves (fresh better, else dried)

½ tsp cooking salt / kosher salt

½ tsp black pepper

¼ tsp chilli flakes (red pepper flakes), optional (for hint of heat)

subheading: TO SERVE:

400g/ 14 oz pappardelle pasta , or other pasta (80g/2.8oz per serving) (Note 3)

Parmesan or parmigiano reggiano , finely grated, for serving

Parsley , finely chopped, optional garnish (just a pinch)

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