This sausage ragu will get you slow claps around the dinner table, I promise. Sausages are the ultimate secret weapon here and they create the richest, most flavor packed ragu for pasta ever. It is simple to prepare and needs much less time than other slow cooked meat sauces. Simmered with white wine, tomatoes and fresh herbs, this is my ultimate comfort food.
Hi! I just love sausages so much. The butcher has already done so much of the hard work for us. Why use plain ground beef?! (I mean definitely still do, as my bolognese recipe is legit!) But in this recipe they are cooked down in half the time for the richest, most flavor packed ragu ever.
I always reach for pork and fennel sausages, like I use in both my creamy sausage pasta and sausage orzo with leeks. I just can't quit them! But honestly, use whatever good quality sausages you love. A combination of pork and beef works beautifully too. Enjoy!
Main ingredients
Sausages - The sausages are the main ingredient, so use the best quality ones you can find. Look for sausages with visible flecks of white fat throughout the meat. I love pork and fennel sausages, but any good quality pork sausages will work. You could use half beef sausages too.
Soffritto - A soffritto is the mixture of onion, carrot and celery cooked slowly until soft and sweet. It forms the flavor base of the ragu, so don't rush this step. I like to finely chop the vegetables in a food processor so they melt into the sauce.
White wine - Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio. The alcohol cooks off as the sauce simmers, leaving behind great flavor.
Canned tomatoes - I prefer whole peeled tomatoes as they're generally the best quality. Crush them by hand or with a potato masher in a bowl.
Chicken stock - Chicken stock lets the flavor of the sausage shine and keeps the sauce lighter than using beef stock.
Lemon - The lemon peel gently infuses the sauce as it simmers, adding freshness. It is a fantastic tip I got from Samin Nosrat's book.
Herbs - Fresh rosemary and thyme add a lovely aromatic flavor. Tie the sprigs together so they're easy to remove before serving.
How to make sausage ragu
The full ingredient list and detailed method are in the recipe card below. This is a quick visual reference.
1. Brown the sausage meat in a large Dutch oven, then set aside, leaving the rendered fat behind.
2. Cook the soffritto for 15 minutes until soft, then stir in the garlic and fennel seeds for 1 minute.
3. Cook the tomato paste for 3 minutes before stirring it through the vegetables.
4. Return the sausage to the pot and stir well, breaking up any large pieces.
5. Pour in the wine and let it reduce by half.
6. Add the milk, tomatoes and stock and bring to a gentle simmer. Add the bay leaves, lemon peel and tied herbs.
7. Simmer gently for 60-75 minutes, stirring occasionally. Discard the herbs and peel.
8. Toss the cooked pasta with the sauce until well coated.
Emilie's expert tips
- Use the best-quality sausages you can find. The sausages are the star of this recipe, so it's worth spending a little extra. Look for sausages with visible flecks of fat throughout the meat, as they'll produce the richest, most flavorful ragu.
- Brown the sausage properly. Don't rush this step. Let the sausage develop plenty of golden brown color before adding the vegetables, as those caramelized bits create a much deeper flavor in the finished sauce.
- Don't rush the soffritto. The onion, carrot and celery form the flavor base of any ragu, so take the time to cook them until they're very soft and sweet. If you have a food processor, pulse the vegetables until finely chopped so there are no big chunks.
- Keep the sauce at a gentle simmer. A slow, gentle simmer gives the flavors time to develop and keeps the sausage tender. If the sauce starts bubbling aggressively, simply lower the heat.
- Finish the pasta in the sauce. Transfer your cooked pasta straight into the ragu with a splash of reserved pasta water. Toss for a minute or two until the sauce coats the pasta well. Check out my guide to cooking pasta perfectly for the salt to water ratio I use.
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Common questions
Absolutely! Like most ragus, this sauce tastes even better the next day once the flavors have had time to develop. Store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. The fat will solidify once chilled, but don't worry, this is completely normal and it will melt back into the sauce as it gently reheats. If needed, add a splash of water to loosen the sauce before serving.
I love pork and fennel the most but use any (really good!) quality sausage you love. Pork is sweeter so feel free to use half beef too. Avoid anything with really heavy flavoring.
I have served it here with rigatoni, one of my personal favorites. A long shape like pappardelle or tagliatelle are popular choices. This really will work with any shape, fresh or dried.
More sausage pasta recipes to try
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Recipe
My Best Sausage Ragu
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Ingredients
- 600 grams sausages, see note 1
- 1 small onion, finely diced (I like to use a food processor for the vegetables)
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- ½-1 teaspoon fennel seeds, see note 2
- 4 cloves garlic, finely diced
- 2 tablespoons tomato paste
- 1 cup dry white wine, I used a pinot grigio
- 1 cup milk
- 1x 400 gram tin tomatoes, crushed by hand
- 1 cup chicken stock
- 2 sprigs rosemary
- 2 sprigs thyme (tie thyme and rosemary together with string)
- 3 wide strips lemon peel
- salt and pepper
Instructions
- Squeeze the sausage meat out of the casings.
- Heat a large Dutch oven over medium-high heat. (If your sausages are quite lean, add 1 tablespoon of olive oil.) Add the sausage meat and cook for 8-10 minutes, breaking it into large chunks and allowing it to brown well before stirring. Transfer to a plate, leaving the fat in the pot.
- Reduce the heat to medium-low and add the onion, carrot and celery with a pinch of salt.
- Cook for at least 15 minutes, stirring regularly, until very soft.
- Stir in the garlic and fennel seeds if using and cook for a further minute.
- Push the vegetables to the sides so there is a gap in the middle and add the tomato paste, letting it cook for about 3 minutes, stirring it regularly. This really helps to develop flavor.
- Stir the tomato paste through the vegetables, then return the sausage meat to the pot, breaking up any large chunks with your spoon.
- Pour in the white wine and let it reduce by about half, scraping up any browned bits from the bottom of the pot.
- Add the milk, stock and tomatoes, mix well and bring to a very gentle simmer.
- Add the bay leaves, lemon peel and the tied herbs.
- Simmer uncovered on a very low heat for 60-75 minutes, it should just be at a very gentle simmer. Give it a gentle stir occasionally. If a layer of excess fat collects on the surface during cooking, feel free to skim some off the top.
- The finished ragu should still have a little liquid remaining as it will continue to thicken when tossed with the pasta. Watch the video below for the finished consistency.
- Remove the bay leaves, lemon peel and herbs and discard.
- Taste and adjust seasoning, I usually add ¼ - ½ teaspoon pepper and a good pinch of salt. The amount of salt needed will depend on how well seasoned your sausages are.
To serve with pasta
- Boil your pasta in well salted water. This ragu will serve four (about 1 cup sauce per person) and for a meat sauce I allow about 80-100 grams of dried pasta per person.
- Add the cooked pasta straight into the sauce with ¼ cup pasta water over a low heat and toss it over and over. Add a big knob of butter if desired.
- Serve with lots of freshly grated parmesan and some fresh thyme or rosemary leaves.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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