Take your meat sauce to the next level by using sausages to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread and a garden salad with Italian Dressing.
Sausage Ragu Sauce
Butchers put a lot of time and effort into packing flavour and juiciness into sausages. So I almost see it as my duty to show you how we can get so much more out of sausages than throwing on the barbie* or the usual Bangers and Mash!
Enter – Sausage Ragu. This meat sauce gets a massive flavour boost by using sausage meat rather than plain beef mince, as well as cooking it long and slow which gives the sauce time to develop flavour as well as making the meat melt-in-your-mouth tender.
Also, starting with the classic soffritto helps. 🙂 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 flavour base in dishes.
* Please do not think I am dissing sausage sandwiches! I am a regular at the weekend Bunnings sausage sizzle fundraisers. 🙂
Ingredients in Sausage Ragu
Here’s what you need to make this Sausage Ragu. No fancy ingredients!
The sausages
Beef + pork – I like to use a combination of both pork and beef sausages for the perfect balance of flavour and soft texture. Beef sausages provide the flavour whereas the pork provides the tenderness. Pork is a much softer meat than beef!
You can use just either beef or pork. If you use only meat, the meat in the sauce will not be as tender. If you use only pork, the meat flavour is more mild. Both are still rippingly delicious! 🙂
Sausage quality – Whichever you use, make sure you use good sausages made with more meat and less fillers. Either look at the ingredients list (I aim for 85%+ meat) or look at the sausage – fat specks means better meat, uniform pink colour indicates lots of fillers like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). They can be as low as 55% meat (the rest is flour, maize and non meat things), and often a mix of beef and chicken.
Generally speaking, your friendly local butcher is probably the best source. And he can tell you exactly what goes in his sausages! 🙂
Sausage not in casings – In the US it is common to find sausage meat sold like mince/ground beef, not inside the sausage casings. Lucky you! For the rest of us, just squeeze the meat out. It is not hard.
Other ingredients
Here are the other ingredients for the ragu sauce:
Onion, garlic, carrot and celery – These are the vegetables for the soffrito which is cooked over low heat to make them soften and sweeten which then forms the flavour base for the sauce. This is a classic cooking technique used in cuisines all over the world, from Italian to Mediterranean to Cajun to South American!
Fennel seeds *Secret ingredient!* – Sautéed in the soffrito, it adds a little je ne sais quoi into the sauce. Only those with a very, very refined palette can pick that it’s in there!
Wine – Red wine adds depth of flavour to the sauce and is also what we use to deglaze the pot. this refers to the method of using a liquid to dissolve gold bits stuck on the base of a cooking vessel (in this case, the sausage meat) into a sauce. Those “gold bits” is called “fond” and it’s free flavour! This is a standard cooking technique you’ll see I use regularly for sauces and stews.
Substitute with 0% alcohol wine or more chicken stock.
Chicken stock, low sodium – This with canned tomato makes up the bulk of the liquid for the sauce. I use chicken rather than beef stock because it’s a milder flavour so you can taste the meat flavour better. I always used low sodium stock so I don’t have to worry about sauces being too salty.
Tomato paste – Just a smidge to boost the tomato flavour and help thicken the sauce.
Thyme and bay leaves – The herbs for this pasta sauce. Fresh is best but dried is fine too.
Chilli flakes (red pepper flakes) – Optional, for a touch of warmth.
Pappardelle pasta
I like to serve this sausage ragu with pappardelle pasta, the wide thick pasta that is sold coiled up, like pictured. The surface is slightly rough so it’s ideal for tossing with thick hearty sauces like this sausage ragu, shredded beef ragu and chicken ragu which clings to the pasta well.
Having said that though, I’d happily serve sausage ragu with any pasta – short or long!
How to make Sausage Ragu
No different to making your favourite Bolognese – just a little extra time for slow cooking!
Soffrito – Cook the onion, garlic, celery and carrot in a large heavy based pot over medium heat for 8 minutes, or until the carrot is soft and sweet. Don’t let the vegetables go golden! This step is key for a really beautiful flavour base for the sauce so don’t rush it.
Cook sausage – Remove the sausage meat from the casings (you literally just squeeze it out) then cook it like you would mince (ground meat). Break it up as you go but don’t get caught up in a frenzy on this step because sausage meat is “stickier” so it won’t crumble as well. We will break it up finer later partway through cooking.
Ragu sauce – Next, cook the tomato paste for 1 minute to remove the raw sour flavour. Then reduce the wine by half to cook out the winey flavour which only takes a couple of minutes. And finally, add the remaining ingredients: canned tomato, chicken stock, bay leaves, thyme, salt, pepper and chilli flakes if using (I always do).
Slow cook #1 (1 hour) – Pop the lid on and put it in the oven for 1 hour at 180°C/350°F (160°C). I always feel like this sounds high for a slow cook but actually, this is the oven equivalent temperature of a very small stove burner on low.
Why oven instead of stove? Just easier because it’s entirely hands off, just stick it in the oven and leave it. No need to worry about the base catching. This sauce is quite thick so if you do use the stove instead, you’ll need to stir quite regularly.
Crush meat – Take the pot out of the oven then use a potato masher to crush the meat into finer pieces. (See step 2 notes about how sausage meat doesn’t crumble as well as mince/ground beef). The meat is tender at this point so it doesn’t take much effort. I usually do about 8 to 10 mashing motions around the pot.
Slow cook #2 (45 minutes) – Then return the pot into the oven for a further 45 minutes to finish slow cooking. Once done, the sauce will be quite thick, like pictured above, with quite intense flavour. This is what we want because a) the thickness will be loosened up when tossed with pasta; and b) the sauce gets dispersed through pasta so the flavour gets diluted. So the sauce flavour should be intense in the pot so it’s the right level of flavoursome once tossed through the pasta!
Tossing pasta with sauce – essential step!
Pasta cooking water – Cook the pasta per the packet directions in a large pot of salted water. Just before draining, scoop out a big jug of the pasta cooking water which we will use in the next step. The starch in the water is what helps the sauce cling to the pasta.*
Tossing pasta with sauce – If you are making a full batch, then just add the pasta into the ragu pot set over medium heat on the stove. If you are making a smaller batch as I do in the video (I am making enough for 2 servings) then return the drained pasta into the same pot you cooked the pasta in.
Pasta sauce – Add the pasta sauce into the pasta (obviously this step is not relevant if you put the pasta into the pasta sauce pot!!).
Pasta cooking water – Add 1/2 cup of the pasta cooking water. This loosens up the thick pasta sauce so it coats the pasta strands. The reason we use the pasta cooking water is because it has starch in it from the pasta. This starch reacts with the fat in the pasta sauce and makes the sauce thicker so it clings to the pasta strands better, rather than remaining pooled at the bottom of your pasta bowl.
Toss, toss, toss! Then use two spatulas to toss the pasta for 1 minute, or until the pasta sauce is tangled throughout and clinging to the pasta, and the pasta strands are stained red. Use an extra slosh of pasta cooking water if you need to loosen things up.
Warmed bowl – Divide the pasta between bowls. I like to warm the pasta bowls beforehand (30 seconds in the microwave!) to keep the pasta slippery and warm for longer. Cold pasta = dry pasta!
Serve with a shower of freshly grated parmesan. Then, the picture taker in me couldn’t resist finishing with a pinch of parsley, but it’s totally unnecessary in real life and if you came to my house and I made this for you, said pinch of parsley would not be present.
This is one for the weekend. For lazy Sundays. Serve with garlic bread, rocket or baby spinach salad with balsamic dressing and finish with tiramisu. Reserve a seat for me at your table!! 🙂 – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sausage ragu with pappardelle pasta
Ingredients
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 1/2 tsp dried)
- 2 bay leaves (fresh better, else dried)
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 tsp chilli flakes (red pepper flakes), optional (for hint of heat)
To serve:
- 500g/ 1 lb 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)
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- Soffrito – Heat the oil in a large heavy based pot (with a lid) over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for 8 minutes until the carrot is soft and sweet, but not golden.
- Cook sausage – Turn the heat up to high and add the sausage. Cook, breaking it up as you go, as best you can. It doesn't crumble as well as mince/ground meat but that's ok, we will break it up more later.
- Deglaze – Once the meat is no longer pink (it doesn't really brown), add the tomato paste. Cook for 1 minute. Add the wine and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.
- Slow cook #1 (1 hr) – Add the remaining ragu ingredients. Stir, bring to a simmer, put the lid on and place it in the oven for 1 hour.
- Slow cook #2 (45 min) – Remove from the oven and use a potato masher to mash the meat finer. Put the lid back on, and return to the oven for 45 minutes. The sauce will be quite thick, it gets loosened when tossed with the pasta.
- Salt – Taste and add more salt if desired. (Sausages vary in saltiness so I always start with less)
Pasta:
- Cook pasta – Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.
- Toss with sauce – Have the ragu pot on the stove over medium heat. Add the pasta into the pot along with 1/2 cup of the pasta cook water. Use two spatulas to toss the pasta until the ragu is tangled in the pasta strands and it is stained red from the sauce. Use extra pasta cooking water if needed to loosen it up.
- Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat immediately!
Recipe Notes:
Nutrition Information:
Originally published in February 2016. Recipe improved in February 2024 with improved sauce flavour and consistency, writing tidied up, much improved video. And most important, Life of Dozer section added!
Life of Dozer
And then I published it.
Colleen Brady-Springer says
Absoloutely delicious! I didn’t have tomato paste, but it was so tasty. The family all agreed that it was yummy.
Love your recipes, Nagi!
Rachel says
Such great flavour and worth the time, New fave way for spag bol!! Even used a pinot! Did add a couple of extra glugs (quite a few!) and it was perfect, You do need to drain the fat from it – sausages after all,.. Family loved it, Thanks Nagi for another great recipe!
SD says
No! Never drain the flavouuuuuuur!
Emily says
Aaaaaah Nagi you have done it again! I made this the night before so I could relax and enjoy with friends, Plates cleared. I served with fresh homemade pasta (just to show off a bit) with a orange and fennel salad a and lemon tart for dessert!
Ann says
I made this without the beef as we don’t eat beef and it turned out amazing. This is going in to my recipe rotation!
John E McLaughlin says
I am making this right now.
Oct 27, 2021. I am using a dutch oven method approach for this. I love set and forget dishes! My house smells So yummy and I cannot wait to feed my friends this on Sat. I’m am cooking the 14 serving recipe and I will portion and share. Sharing is my way kof bragging! Thank you for the great recipe!
Nagi says
I am so glad you are enjoying cooking it, John!! N x
pam knowles says
I’ve made so many of your recipes and they’re all so good! Keep them coming!
diane levie says
love the videos i,m visual love it everything i tried was great thank you
Tracy Elliot says
This is a cracking recipe Nagi, thank you! The only changes I made were using fresh rosemary and thyme (and I have a bay tree, so the bay leaves were fresh too. AND I put two anchovies in with the sofrito for that extra umami hit.
You’re a prize Nagi and I’m very grateful for your website as a resource xx
Linds says
I really wish you had added to remove fat from the pan after cooking meat. You said to use a slotted spoon so I assume we were leaving
Now I got some thin oily ragu
I think it would be delicious otherwise
Noreen B says
I agree with the comment about not mentioning the pot needed to be cleaned after cooking the meat. I feel this needs to be added to the directions
John McLaughlin says
Or you can cool and remove the excess fat. Maybe prepare 1 day ahead? That’s what I’m going to do.
Wendy Roe says
Exactly what i do with any fatty meat dish, leave in fridge overnight with lid on. Fat rises and you just scrape it off.
Kim says
You are amazing. Every recipe I tried from your site was delicious! Thank you for helping me become a great cook.
THANK YOU
Rebecca Tapper says
Hi, sorry if you have already answered my following question but I can’t find an answer in the comments or recipe description….I can see that the recipe says the mince should not be lean. Is there a reason why? Could lean beef mince be used? I used lean in your spaghetti bolognese and one pot bolognese and both were great.
Sandy Dhaliwal says
Great recipe! Tastes soooo good. Thanks Nagi!
Dhruve Shah says
Made this a couple of times now, and it never fails to disappoint! We swapped out the ground beef for a sweeter Italian sausage and it enhanced the flavours ever so slightly. I’m delighted a have a couple of portions left in the freezer too!
Also thanks so much for taking the time to add all the little extra notes to this and all your other recipes. They are very much appreciated and make cooking new cuisine even more enjoyable!
Michaela says
Made this last night and it was divine! I added a few extra veggies to make it a bit healthier for the family. I used to make bolognaise with 1/2 beef mince and 1/2 pork mince, but will now switch out the pork mince for pork and fennel sausages as it took it to the next level. Thanks Nagi
Gilda Anderson says
I have just made this for tomorrow nights dinner because it’s always twice as nice the following day. I just did a little quality control test….
OMG, this is absolutely divine.
Another masterpiece from you kitchen Nagi
Itadakimasu.
Nagi says
Yes I totally agree here!!! N x
Cheryl says
Another fab recipe! Love this, simple to make with delicious flavours.
Nagi says
Thanks so much Cheryl! N x
Michelle Jenkins says
Nagi, I am cooking the ragu at the moment and it smells divine. I was able to get proper thick Italian ssausages from my butcher, I got 500grms grass feed beef and Maggi Beers beef stock was on sale so I purchased that. I used Ardmona crushed tin tomatoes to support Aussie farmers. I am making this Ragu as a test for later in the year when we go to Stadbroke Island for a few days and I am the designated cook for my friends. I asume the ragu will freeze fine. I love how you explain the cooking terms and the added information you provide. Not only am I apreciating your recipes but I learning so much about cooking at the same time.
Uyen Nguyen says
I love all of your recipes.
Nagi says
Thanks so much Uyen ❤️
Michael says
I tried to join your email list but never received your email to confirm my email address (same as declared in this comment) 😉
Nagi says
Hi Michael, Try your junk mail folder – if you’re still having issues, send me a private email and I’l look into it! – N x
Tmiller says
Hi Nagi. Having friends for dinner tomorrow night. Made this today and my hubby and I did a trial run…..AMAZING. Could I put this together 30 min before dinner and place in oven to keep warn? If so, what temp? I like to have most of the dinner ready so I can enjoy the company. I’m a HUGH fan. Thanks
Nagi says
Hi Tracey, yes definitely. Make ahead and place in a pot with the lid on to keep it warm. I’d put it in a low oven on 100C/210F. – N x