Description
This Slow-Simmered Sausage Ragu Pasta is a hearty and comforting Italian-inspired dish featuring savory sausage slowly cooked in a rich tomato sauce, served over perfectly al dente pasta. The extended simmering allows the flavors to meld beautifully, creating a deep, robust ragu that clings to each strand of pasta for a satisfying meal ideal for family dinners or special occasions.
Ingredients
Sausage Ragu
- 1 lb Italian sausage (sweet or spicy), casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup beef or chicken broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh basil leaves, for garnish
Pasta
- 12 oz dried pappardelle or other wide pasta
- Grated Parmesan cheese, for serving
Instructions
- Prepare the sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove sausage from the pan and set aside, leaving the rendered fat in the pan.
- Sauté aromatics: Add the chopped onion to the skillet and cook over medium heat until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and build the sauce: Stir in tomato paste and cook for 1-2 minutes. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
- Add tomatoes and seasoning: Return the browned sausage to the pan. Add crushed tomatoes, broth, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Simmer the ragu: Reduce heat to low and let the sauce simmer gently, uncovered, for at least 1.5 to 2 hours, stirring occasionally. The sauce should thicken and deepen in flavor.
- Cook the pasta: About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Combine and serve: Toss the cooked pasta with the sausage ragu, adding reserved pasta water if needed to loosen the sauce. Serve garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Notes
- The longer the ragu simmers, the richer the flavors become, so don’t rush this step.
- You can swap Italian sausage with ground beef or pork if preferred.
- Use pappardelle or other wide noodles to help catch the hearty sauce.
- If the sauce thickens too much during simmering, add a splash of broth or water to loosen.
- Leftovers taste even better and can be refrigerated for up to 3 days or frozen for up to 2 months.
