Description
A hearty and savory meat sauce made with lamb and beef sausages slow-braised in the oven for maximum flavor depth.
Ingredients
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12 oz lamb sausages.
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12 oz beef sausages.
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1 lb pappardelle pasta.
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14 oz crushed tomatoes.
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2 cups chicken stock.
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1 carrot grated.
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2 stalks celery grated.
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1 onion chopped.
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1 tsp fennel seeds.
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3 garlic cloves minced.
Instructions
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Preheat oven to 180C and sauté onion garlic carrot and celery in olive oil.
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Add meat removed from casings and cook until no longer pink.
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Stir in tomato paste and chicken stock then add tomatoes and herbs.
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Cover and bake in the oven for 1 hour.
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Remove and mash the meat with a potato masher for a finer texture.
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Bake for an additional 45 minutes until the sauce is thick.
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Boil pasta and reserve 1.5 cups of starchy water.
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Toss pasta with the ragu and reserved water until fully coated.
Notes
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Using lamb sausages is the key to the professional-grade flavor of this halal version.
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Grating the soffrito vegetables ensures they melt perfectly into the savory base.
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The ragu tastes even better after 24 hours in the refrigerator.
- Prep Time: 20 mins.
- Cook Time: 135 mins.
- Category: Dinner.
- Method: Braising.
- Cuisine: Italian Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 495 kcal
- Sugar: ~ 6g.
- Sodium: ~ 680mg.
- Fat: ~ 24g.
- Saturated Fat: ~ 8g.
- Unsaturated Fat: ~ 16g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 45g.
- Fiber: ~ 4g.
- Protein: ~ 28g.
- Cholesterol: ~ 65mg.
Keywords: Sausage Ragu, Pappardelle Recipe, Slow Cooked Meat Sauce, Healthy Pasta Dinner, Halal Italian Recipes, New York Recipe.