How to Make the Most Comforting Pasta with Sausage Ragu

Byamazingfoodstv



Ashley teaches Bridget how to make Pasta with Sausage Ragu that tastes like it took all day to make.

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38 Comments

  6. This IS the go-to sauce in my life. I have been making this in a triple batch every few months. We freeze the completed batches in meal-sized portions for week night deliciousness.

    I never used fennel (fresh or seeds) before, but love them now! One of the greatest tips from this recipe is the processing of the sausage before cooking! It still has a bite, but the chew is like velvet! Brava!!

  7. A very, very good ragu recipe, but this is NOT a weeknight meal unless your weeknights include ~2 hours of prep and cook time. 😀

    A couple notes from someone who has made this a few times:
    – Do not skimp on the sausage, buy from your local butcher or a premium sausage brand at the grocery store.
    – Really let that sausage brown, even if it takes longer than 10-15 minutes. That red wine is going to get those "flavor crystals" off the pan for great flavor.
    – The simmering usually takes me closer to an hour than 45 minutes, be sure it's thick.
    – Pappardelle and tagliatelle are hard to find in our area, but another wide noodle (fettucine for us) works just fine in a pinch.

  15. I have it on the stove in final stage right now! The first time I made it, it was delish but fennel bulb could not be had for love or money in Little Rock, but found one last week and so excited to see how this batch tastes! I must say this is not a weeknight recipe for me–pretty intense and long prep time but very worth it on a Sunday afternoon with La Boheme playing and a glass of wine at the ready. Nice!

  20. You can also use a potato masher while the sausage browns to break it up finer as well. Also in many grocery stores where they make their own sausage they're now selling the sausage filling uncased which is another good starting point.

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