Take your basic meat sauce to the next level with the addition of Italian sausage mince to create an incredible Sausage Ragu Sauce! This pasta is easy, rich and indulgent, and you’d pay serious money for this at posh Italian restaurants.
Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Indulge in a full Italian banquet by adding a side of Garlic Bread and a garden salad with Italian Dressing!
Italian Sausage Ragu Sauce
I know I shared a Salmon Alfredo Pasta last week, but patience has never been my strongest virtue.
Last week I went to an incredible Italian butcher/deli/bistro called Pinos Dolce Vita Fine Foods in Kogarah (Sydney, Australia). My eyes lit up at the sight of the cured meats cool room with rows and rows of hanging prosciuttos, the selection of real-deal-Italian sausages, beautiful handmade pastas, the bowls piled high with buffalo mozzarella, shelves jammed with the best of Italian produce.
It took great restraint not to purchase everything I got overly excited about, but as I pleadingly explained to the shop assistant, I’d just done my weekly grocery shop and my refrigerator was chock-full already!
So I “only” got 4 different types of Italian sausages. Then even though I had a cooking / shooting schedule all mapped out, it went straight out the window so I could make something using those sausages.
Enter: Italian Sausage Ragu Sauce.
This Sausage Ragu gets its incredible flavour from the Italian sausages – and cooking it long and slow
Cooked long and slow, starting with the classic soffritto which might sound fancy but it just refers to sautéing onions, garlic, celery and carrots over low heat to make them beautifully sweet. It’s a secret tip to create an incredible base. 🙂
This ragu is rich with extra flavour owing to the addition of the Italian sausages. And the MUST DO step to serve this up is tossing the pasta with the sauce in some of the pasta cooking water!! It’s an absolute essential, called emulsification, it makes the pasta suck up the flavour and the sauce glossy so it sticks to every strand of pasta. I rant and rave about it in all my pasta recipes so I’ll save you the pain of hearing about it again!
Oh wait, I think I just did. Sorry! 😉
See how the pasta is a bit red? That’s because it sucked up flavour while it was being tossed with the sauce. And you see how the pasta has sauce on it? Especially for thick pastas like pappardelle (which is the pasta pictured), if you don’t do the extra step of tossing the pasta with the sauce, the sauce doesn’t stick to the pasta so you end up with big mouthfuls of pasta with not much meat sauce.
In fact, I got SO excited about this ragu, I made it twice and the 2nd time I filmed it to make a video so you can see how easy this is to make!
Oh – did I explain what ragu is? It’s really spaghetti bolognaise – done right, the real authentic Italian way. 🙂 Cooked long and slow, it’s rich and luscious, a big step up from the midweek spaghetti bolognaise we’re all probably very familiar with. And I am not turning my nose up at midweek bolognaise, not at all!
This is one for the weekend. For lazy Sundays. 🙂
This Sausage Ragu recipe makes a lot. Serves 8, maybe even 10. I just didn’t feel it was worth making less! – Nagi x
More Slow Cooked Italian Goodness
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Spaghetti Bolognese – slow cook it for the ultimate experience!
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Lasagna – with slow cooked meat sauce
WATCH HOW TO MAKE IT
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Italian Sausage & Beef Ragu
Ingredients
Ragu
- 3 tbsp olive oil , separated
- 1 lb / 500g ground beef (mince) (not lean)
- 0.8 lb / 400g Italian pork sausages , meat removed from casings (Note 1)
- 3 garlic cloves , minced
- 1 large onion , finely chopped (brown or white) (Note 2)
- 1 carrot , finely chopped or shredded (Note 2)
- 1 large stalk of celery , finely chopped (Note 2)
- 1 tsp each dried thyme leaves and dried rosemary
- 1 cup red wine (Note 3)
- 2 cups beef broth / stock
- 3 tbsp tomato paste
- 28 oz / 800 g can crushed tomatoes (Note 4)
- 2 bay leaves
- 1 tsp salt
- Black pepper
To serve (serves 3) (Note 5)
- 8 oz / 250 g pasta of choice (I used pappardelle, the wide pasta pictured in the photos)
- Parmigiano-Reggiano , freshly grated
Instructions
- Heat 1 1/2 tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl.
- Heat remaining 1 1/2 tbsp oil in the pot and reduce heat to medium low. Add garlic, onion, carrot and celery. Saute gently for 8 to 10 minutes, until the onion is translucent.
- Add cooked meat back into the pot along with the remaining Ragu ingredients. Turn heat up and mix to combine. Bring to simmer, then turn the heat down so it is bubbling gently (refer to the video, at 50 seconds). Cover and cook for 2 1/2 hours, stirring once or twice.
- Remove from heat and remove the lid. The amount of liquid reduces as it cools, you will be surprised, so don't be tempted to return it to the stove without the lid! 🙂
- SLOW COOKER: At step 3, transfer everything into a slow cooker and cook on low for 6 to 8 hours, and cook the last 30 minutes or so with the lid off the reduce.
To Serve
- Bring a very large pot of salted water to a rapid boil. Add pasta and cook until just al dente - cooked but still quite firm (I usually go for 2 minutes less than cook time per packet).
- Meanwhile, heat a large, deep fry pan over medium high heat. Add about 2 1/2 cups of ragu, bring to simmer.
- Use tongs to transfer pasta straight from the pot to the fry pan PLUS 1/2 cup of pasta cooking water.
- Toss gently (I use 2 wooden spatulas) for 1 minute or until the sauce reduces, by which time the sauce will thicken, be glossy, and stick to the pasta.
- Serve immediately, garnished with Parmigiano-Reggiano if using!
Recipe Notes:
Nutrition Information:
Hi Nagi,
I am scarred to ask, but was wondering if it possible to use a pressure cooker for this recipe, even if it says slow cooking? If yes, how long and how should it be cooked after step 3 in the pressure cooker?
Will definitely try out this one next week!!
Thank you!!
Hi Kate! No reason to be scared, it’s a good question! I would do 1 hour on high in a pressure cooker at the step where I say to transfer to slow cooker 🙂 So follow the slow cooker steps but pressure cook instead! N x
Thank you so much for the delicious recipe!! Just to make sure nothing is going to burn on the bottom, I made it on the stove for 2.5h. So I had the chance to stir it now and then. Might want to try it in the pressure cooker next time!
Absolutely yummy!!!
I was wondering if you could use this sauce to make lasagna? I make lasagna bolognese a lot and thought of maybe substituting this sauce for the bolognese. Have you ever done that? In lasagna bolognese you make a rue and add it to the sauce before layering would that work with this sauce as well or would you suggest just to use the ragu and parmigiano-Reggiano?
I am so excited to eat this for dinner tonight! A few weeks ago we ate at an amazing Italian restaurant and I had something very similar looking to this recipe; it was simply the best Italian food I’d ever eaten! That restaurant is in another state so I wasn’t expecting to ever repeat the experience 🙁 HowEVer, after only tasting this sauce a little ways into the slow simmer, I can tell it’s going to be delicious! I can’t believe how very close it tastes to that entree I ordered. What luck!!! I don’t usually post reviews before actually eating the meal, but I can tell by that sample taste it’s going to be great. Thanks in advance for sharing!
Hi Nagi,
This is probably a silly question but when using the slow cooker do you cook everything on the stove for 2 1/2 hours and then transfer everything to the slow cooker or do you skip that step and transfer everything over to the slow cooker?
Thank you 🙂
No silly questions around here! 🙂 So do all the sautéing and browning on the stove then for the step where it’s simmered for hours on the stove, tip everything into the slow cooker and do all the simmering in the slow cooker!
Thank you so much for this recipe. It turned out delicious! My partner and I enjoyed it and had left overs for the next night which we couldn’t wait to eat. Love the tip at the end when the magic happens. 🙂
I’m so pleased to hear that Jessica ! Thanks for letting me know! N xx ❤️
Thank you for this recipe! I made this the other day and my wife and I ate some after 8 hours in the slow cooker. It was amazing. I then put in some more stock and wine in and left it overnight to cook for a total of 24 hours. It probably wasn’t the best idea, because the meat had dried out a little by that point, but the flavours became really deep and complex.
Will definitely be making this again!
So glad you enjoyed it Sam, thanks so much for letting me know! N xx
Hello Nagi! I came across this amazing recipe for yummy Ragu and had a couple of questions….I am wanting to make this for 12-14 people and was wondering if this recipe would be more than enough to feed that many? I know it says it feeds 8-10 people, but after reading reviews it seems to make quite a bit. Also, if I was transporting this to another location where I wouldn’t have access to a kitchen to cook the pasta, could I cook the pasta ahead and toss with sauce and reserved pasta water prior or would it be gummy and sticky? Last but not least what percentage fat did your ground beef have? Thanks a ton! Looking forward to making this!
Hi Lindsay! Definately need to double the recipe for that many people 🙂 For making ahead, really hoping you have access to a microwave or some way to warm it because it won’t be very nice cold! Here is how I would do it: cook pasta separately, scoop out and keep pasta water. Transport sauce, pasta and water separately then combine at venue and reheat in microwave, stove or even covered in oven. 🙂
With the stove top instructions it says 2 1/2 hours and the slow cooker is 5/6. I’m just wondering given that, if you leave it longer on the stove if that is ok?
Hi Chelsea! I think up to another hour on very low is great, any longer and I think it will get too tender. That can happen! 🙂
Does the 2 1/2 c go over the whole amount of pasta? And save the rest of sauce for later?
Hi Van! yes that’s right 🙂 This freezes so well!
Dear Nagi,
The sauce is cooking on the stove as we speak for a lovely pasta dinner tomorrow.
I’m searching online to find out how many grams 3/4 cup sauce is but I can’t find it. I’ll be serving me and my hubby.
Can you help me out? Thanks in advance!
Greetings,
Daphne (The Netherlands)
ps. this is already the 10th recipe of yours that I will be serving my husband. We love it!
Hi Daphne, sorry for the late response! Hmm, that’s a tough one, I am guessing you need 3/4 cup of sauce per serving? I would use around 400 – 500g of this sauce to serve 2 people. Hope that helps!
Thank you for the reply!
I ended up using around 450 grams which was perfect. So your guess is perfect.
It tasted wonderful and I have 4 more batches in the freezer (nog for long) 🙂
Awesome!! N xx
First off… I’m not sure what is up with British Columbia, but I went to 2 supermarkets and could not find Pappardelle!!! II was a bit discouraged but I ended up substituting it with Tagliatelle… I assembled this dish before I went to work today in my slow cooker… As soon as I opened the door when arriving home, I knew I was in for another good meal courtesy of you… It was delicious, I was a bit confused at first wondering why It was a bit spicy considering the spices that were it it. Took me an hour to figure it out… The Italian sausage I used was a spicy sausage…. It gave it a subtle spicy kick which I loved!!! I came to the conclusion that the Tagliatelle was a good choice. Thank you again for a wonderful meal recipe!!!!
A quick question though: If I was to half this (or any other recipe) do I have to cut down on cooking time? I’m sure the answer is different with every meal but I’m always afraid that it won’t turn out good if I don’t follow recipes exactly.
I love your determination! This really goes with any pasta, can’t go wrong!! If you halve the recipe, the cook time will reduce by maybe 15 minutes, not by much. You need the cook time for the flavours to develop and the meat to become super tender!
Angie I live in Victoria BC and thriftys always has pappardelle but it’s in bags no boxes with all the other kinds (preferisco brand I believe) 🙂
Made this last night. Was looking on line for a recipe to use ingredients I already had at home.i found your recipe and thought why not? My hubby is first generation American from NYC, both mom and dad are Italian so he grew up with the real deal. The only ingredient I was missing was the ground beef, I had ground lamb so I used it instead. Made it as directed and we were not disappointed. It was absolutely delicious. Even hubby who can be an Italian food snob was blown away! I’ve already sent your link to most of my family members. This is definitely a keeper. Thanks!!
Woo hoo! I’m so glad you enjoyed this Ani, thanks so much for letting me know! N x
Hi Nagi,
Can I use ground chicken and turkey for this one?
Hi Gi! Yep, you sure can! 🙂
AMAZING!!!! This recipe is a keeper, so glad that I read the part do not skip the pasta cooking water you could see the change right before your eyes!!! Thank you for a brilliant recipe I’m in love????
I cooked mine in the slow cooker though, 8 hours on low lid off for the last 45 minutes?
Thanks for the reminder to add slow cooker instructions to the recipe!!!
It’s amazing isn’t it!!! Thank you for coming back to let me know you enjoyed it!!
Hello there Nagi, we have recently eaten this for dinner and it was delightful! Since I live in France, I utilized Toulouse hotdogs which functioned admirably. Your video was truly useful as well, so thank you for yet another incredible formula!
I am SO SO GLAD you enjoyed this Rony! ? Thank you so much for coming back to let me know!!
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Oh my YUM. This recipe actually makes me want winter to last longer. I’m seriously drooling!
BA HA HA! I love your attitude – match the seasons to FOOD!!! 🙂
Although I silently questioned certain things about this recipe (no basil or oregano? only one can of tomatoes? won’t adding the pasta water make it all runny?), I followed it exactly, and it was AMAZING. I am Italian, and although I love my grandfather’s bolognese recipe, this one is SUPERIOR and sooooo delicious!! I even questioned the “this makes a ton” because we have Italian appetites, but it makes a ton & is even better the next day! I gave half of the sauce to my in-laws, and now I want to sneak into their fridge & steal it back!! 🙂 I LOVE THIS!!!!!!!!!!!!!!!!!!!!!!!!
*Gasp* No! You can’t say that about your grandpa’s bolognaise!? Let’s just say this is DIFFERENT!!! 🙂 Lora, I honestly think this is the BEST feedback I could ever hope for this recipe. Thank you thank you!!!! PS I’m not one of those bloggers who skimps on serving sizes. I have a…..erm….robust appetite!!!!
Hi Nagi,
I made this last night and it was SUPERB !!
I also made my own pasta and it was sublime,I froze the rest of the Ragu which will easily do another 8 servings 🙂
Again, your a star!!
Thank you
Phil x
YESSSSS!!! I’m so glad you enjoyed this Phil from Scotland! 🙂 It is definitely a pasta sauce worthy of homemade pasta, so jealous, I really should make my own more often! Have a wonderful weekend Phil! – Nagi from AUSTRALIA ❤️
Hi Nagi, we have just eaten this for supper and it was delicious! Because I live in France, I used Toulouse sausages which worked well. Your video was really helpful too, so thank you for yet another great recipe!
Thank you for letting me know you enjoyed it Stephanie!! I love knowing that Toulouse sausages worked so well too! Didn’t doubt that it would, SO delicious when I can get my hands on real ones! Sadly they are hard to come by in Sydney ?
I made this last night and had it in the slow cooker overnight. Tasted it this morning & I can’t wait to have dinner tonight. Thinking of maybe using the sauce for a lasagna, too.
Sharon, I’m so glad you loved it!!! Using a slow cooker for this is perfect 🙂 YES it’s great for lasagna! Poshest lasagna ever!!