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Export 13 ingredients for grocery delivery
Step 1
Add a drizzle of oil to a large skillet over medium heat and add carrot, onion and celery. Fry until they begin to soften and brown, then add garlic. Continue to fry for 1-2 more mins, then add sausage.
Step 2
Break it up with a wooden spoon and continue frying until it's thoroughly browned. You want it nice and caramelized to enhance the flavour.
Step 3
Stir in 2 tbsp tomato puree, then deglaze with 1/2cup/125ml red wine. Allow to simmer and reduce for 5mins, then add 2 cans tomatoes (chopped). Add 1 large sprig of basil and rosemary, then season to taste with salt, pepper and sugar. Give it a good stir then simmer on low for around 45mins, or until nicely thickened.
Step 4
Meanwhile, add 14oz/400g pappardelle to salted boiling water until al dente. Pappardelle should only take a couple of minutes if it's fresh, you want it still a little hard otherwise it'll break when you toss it through the sauce. I usually save a cup of starchy pasta water as well, just incase the ragu gets too thick.
Step 5
Stir 1/4cup/20g parmesan in the ragu, then use your tongs to add in pasta. Thin out with pasta water if needed. Serve hot with extra parmesan is you desire!
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