Ingredients:

  • 400g Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 400g canned chopped tomatoes
  • 250ml chicken or vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 300g pappardelle pasta
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil over medium heat in a large sauté pan. Add chopped onion, carrot, and celery; cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add the sausage to the pan, breaking it up with a spatula. Cook until browned and fully cooked through, about 8-10 minutes.
  4. Stir in the canned tomatoes, broth, tomato paste, oregano, and basil. Season with salt and pepper, and bring to a boil.
  5. Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
  6. While the ragu simmers, bring a large pot of salted water to boil. Cook pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  7. Toss the cooked pappardelle with the ragu, adding reserved pasta water as needed to achieve desired consistency.
  8. Serve hot, garnished with grated Parmesan and fresh basil.