Sausage Ragu Pappardelle: Unforgettable 1-Hr Meal

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Sausage Ragu Pappardelle Pasta has a way of making any evening feel special, like a cozy Sunday dinner even on a Tuesday. I remember the first time I made this dish for my family; the aroma of simmering tomatoes and savory sausage filled the entire house, and everyone gathered around the kitchen, eager for a taste. The rich, slow-cooked ragu clinging to those wide, luxurious pappardelle noodles is pure comfort. If you’re looking for an impressive yet surprisingly easy sausage ragu pappardelle that tastes like it simmered for hours, you’ve found it. Let’s get cooking!

Why You’ll Love This Sausage Ragu Pappardelle Pasta

• The taste is incredibly rich and savory, a true taste of Italy.
• It’s surprisingly budget-friendly, especially considering how luxurious it feels.
• This is a fantastic family-friendly meal that even picky eaters will enjoy.
• The prep time is manageable, making this a great weeknight option for a hearty meal.
• It’s a satisfying and healthy meal, packed with protein and vegetables.
• You’ll find this sausage ragu pasta recipe is perfect for impressing guests without the stress.
• This sausage ragu pasta recipe delivers authentic Italian flavor with every bite.

Ingredients for Sausage Ragu Pappardelle Pasta

Making this homemade sausage ragu pasta is a labor of love, but totally worth it! Here’s what you’ll need to create this Italian masterpiece:

• 1 pound pappardelle pasta – the wide ribbons are perfect for catching all that delicious sauce
• 1 tablespoon olive oil – for sautéing our aromatics
• 1 pound Italian sausage, casings removed – choose your favorite mild or hot!
• 1 pound ground beef – adds depth and richness to the ragu
• 1 large onion, finely chopped – the sweet base of our sauce
• 2 carrots, finely chopped – for a touch of sweetness and color
• 2 celery stalks, finely chopped – adds aromatic depth
• 4 cloves garlic, minced – because garlic makes everything better
• 1 teaspoon dried oregano – classic Italian herb
• 1 teaspoon dried basil – another essential herb for that authentic flavor
• 1/2 teaspoon red pepper flakes (optional) – for a gentle warmth
• 1 (28 ounce) can crushed tomatoes – the heart of our ragu
• 1 (6 ounce) can tomato paste – for a concentrated tomato flavor
• 1 cup beef broth – adds liquid and savory notes
• 1/2 cup dry red wine (optional) – like Chianti or Merlot, for complexity
• Salt and freshly ground black pepper to taste – to season perfectly
• Fresh basil leaves, for garnish – for a pop of freshness
• Grated Parmesan cheese, for serving – the essential finishing touch

How to Make Sausage Ragu Pappardelle Pasta

1. Step 1: Preheat your oven to 350°F (175°C). While the oven heats, bring a large pot of salted water to a boil for the pasta.
2. Step 2: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound Italian sausage, casings removed, and 1 pound ground beef. Cook, breaking up the meat with a spoon, until it’s nicely browned and no pink remains. Drain off most of the excess fat, leaving just a little for flavor.
3. Step 3: Toss in the 1 large onion, finely chopped, 2 carrots, finely chopped, and 2 celery stalks, finely chopped. Sauté these vegetables until they soften and begin to turn translucent, which should take about 8-10 minutes. The aroma starting to build is incredible!
4. Step 4: Stir in the 4 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes (if you like a little heat). Cook for just another minute until everything is wonderfully fragrant.
5. Step 5: Pour in the 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1 cup beef broth, and 1/2 cup dry red wine (if you’re using it). This is where the rich base for our Italian sausage ragu pappardelle really starts to take shape.
6. Step 6: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, or even up to 2 hours for a deeper, more developed flavor. Remember to stir it occasionally to prevent sticking. The longer it simmers, the more the flavors meld beautifully.
7. Step 7: While the ragu simmers, cook the 1 pound pappardelle pasta according to the package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water – this is liquid gold for adjusting sauce consistency.
8. Step 8: Season the finished sausage ragu generously with salt and freshly ground black pepper to your taste.
9. Step 9: Add the drained pappardelle directly into the pot with the ragu. Toss everything together gently until the pasta is thoroughly coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired, luscious consistency. This step ensures your Italian sausage ragu pappardelle is perfectly saucy.
10. Step 10: Serve the Sausage Ragu Pappardelle Pasta immediately. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for the ultimate Italian sausage ragu pappardelle experience.

Pro Tips for the Best Sausage Ragu Pappardelle Pasta

Elevate your homemade sausage ragu pasta with these simple tricks that guarantee a restaurant-worthy dish every time:

• Don’t rush the simmer! Allowing the ragu to cook low and slow for at least 1.5-2 hours develops a wonderfully deep flavor.
• Use a mix of Italian sausage (mild or hot) and ground beef for the most complex taste.
• Always reserve pasta water! It’s your secret weapon for achieving the perfect sauce consistency.
• Toast your dried herbs slightly in the pot before adding liquids to release their full aroma.

What’s the secret to perfect Sausage Ragu Pappardelle Pasta?

The secret to truly authentic sausage ragu pappardelle pasta lies in the slow simmer and the quality of your ingredients. Building flavor in layers, starting with properly browning the meats and then letting the aromatics and tomatoes meld over time, is key. For more on building flavor in Italian cooking, you can explore resources on authentic Italian techniques.

Can I make Sausage Ragu Pappardelle Pasta ahead of time?

Absolutely! This is one of those dishes that tastes even better the next day. You can make the ragu up to 2 days in advance and store it in the refrigerator. Simply reheat it gently before tossing with freshly cooked pasta. For more information on food safety and storage, consult the guidelines.

How do I avoid common mistakes with Sausage Ragu Pappardelle Pasta?

A common pitfall is overcrowding the pot when browning the meat, which leads to steaming instead of browning. Ensure you brown the sausage and beef in batches if necessary. Also, don’t overcook the pappardelle; it should be al dente as it will finish cooking in the sauce. Understanding proper cooking temperatures is crucial, and you can find helpful charts on culinary best practices.

Best Ways to Serve Sausage Ragu Pappardelle Pasta

This hearty sausage ragu pappardelle pasta is a meal in itself, but a few thoughtful pairings can make it even more special. For a classic Italian experience, serve it with a simple side salad dressed in a light vinaigrette. This adds a fresh counterpoint to the rich, savory ragu. Crusty garlic bread is also a must for sopping up every last bit of that delicious sausage ragu sauce for pappardelle.

Consider a glass of medium-bodied red wine, like a Chianti or Sangiovese, to complement the robust flavors. The wide pappardelle noodles are perfect for catching all the goodness, so ensure you serve generous portions! For wine pairing suggestions, you might find resources on food and wine pairings helpful.

Nutrition Facts for Sausage Ragu Pappardelle Pasta

Here’s a breakdown of the nutritional information for a single serving of this delicious sausage ragu pappardelle pasta:

• Calories: 650
• Fat: 35g
• Saturated Fat: 15g
• Protein: 35g
• Carbohydrates: 50g
• Fiber: 6g
• Sugar: 8g
• Sodium: 900mg

Nutritional values are estimates and may vary based on specific ingredients used in your homemade sausage ragu pasta. For more details on nutritional tracking, you can visit our data policy.

How to Store and Reheat Sausage Ragu Pappardelle Pasta

Leftover sausage ragu pappardelle pasta is a treat, and knowing how to store it properly will ensure you can enjoy this quick sausage ragu pappardelle later. Once your delicious Italian sausage ragu pappardelle has cooled completely, transfer it into airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. If you want to preserve it for longer, this hearty sausage ragu pappardelle freezes beautifully for up to 3 months.

To reheat, you can gently warm individual portions in the microwave or on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened. For larger amounts, the stovetop is best to ensure even heating and to prevent the pasta from becoming mushy. Just remember to let it thaw in the refrigerator overnight if reheating from frozen. For any questions about our recipes, feel free to contact us.

Frequently Asked Questions About Sausage Ragu Pappardelle Pasta

What is sausage ragu pappardelle pasta?

Sausage ragu pappardelle pasta is a classic Italian-inspired dish featuring wide, flat pappardelle noodles coated in a rich, slow-cooked meat sauce (ragu) made with Italian sausage. It’s known for its hearty texture and deep, savory flavors, making it a comforting and satisfying meal.

Can I use a different type of pasta?

Yes, absolutely! While pappardelle is traditional and its wide surface area is perfect for holding the thick ragu, you can substitute other pasta shapes. Tagliatelle, fettuccine, or even rigatoni would work well. For a truly authentic sausage ragu pappardelle experience, though, the pappardelle is hard to beat.

How do I make the sausage ragu spicier?

To achieve a spicier sausage ragu pappardelle, you can use hot Italian sausage instead of mild. Additionally, increasing the red pepper flakes in the ragu base, or adding a pinch of cayenne pepper during the sautéing of the aromatics, will kick up the heat. Taste and adjust as you go to find your perfect level of spice.

What are some good vegetarian variations?

While this specific recipe focuses on sausage, you can create a delicious vegetarian ragu pappardelle by omitting the meat and using a mix of finely chopped mushrooms (like cremini and shiitake), zucchini, and eggplant. Sauté these vegetables thoroughly to build depth, and consider adding a touch more tomato paste or a splash of soy sauce for umami. You’ll still get that wonderful sausage ragu sauce for pappardelle texture and flavor.

Variations of Sausage Ragu Pappardelle Pasta You Can Try

Once you’ve mastered the classic, don’t be afraid to experiment with this fantastic dish! You can easily customize your sausage ragu pappardelle pasta to suit your tastes or dietary needs. For a bit of a kick, try making a spicy sausage ragu pappardelle by using hot Italian sausage and adding an extra pinch of red pepper flakes to the sauce base. If you’re looking for a lighter option, you could swap out some of the ground beef for lean ground turkey or even chicken.

Another delicious twist is to incorporate vegetables like sautéed mushrooms or zucchini into the ragu for added texture and nutrients. For a vegetarian take, omit the meat entirely and focus on a rich, slow-simmered vegetable ragu with plenty of umami from things like mushrooms and a touch of balsamic vinegar. Each variation offers a unique spin on the beloved sausage ragu sauce for pappardelle. You can find more recipe ideas on our homepage.

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