Maccheroni with beef & pork sausage ragù
- Aug 4
- 2 min read
When it comes to cozy, satisfying pasta sauces, this beef and pork sausage ragù is hard to beat. It’s rich, meaty, and packed with slow-cooked flavour, just the kind of sauce that clings perfectly to a bowl of maccheroni. Made with a mix of beef and pork sausage, tomatoes, and a splash of red wine, it’s the kind of simple, rustic recipe that tastes like it’s been passed down for generations. Whether you're cooking for friends or just craving something hearty, this ragù hits the spot every time.
INGREDIENTS (serve 4 pp)
450 g maccheroni
1 small onion, diced
1 carrot, peeled and diced
1 celery stick, diced
2 beef sausage, skin removed
2 pork sausage, skin removed
1 cup dry red wine
800 ml tomato passata
500 ml water
2 bay leaves
1 spring rosemary, leaves picked and finely chopped
1 spring sage, leaves picked and finely chopped
Extra virgin olive oil
Salt
Parmigiano Reggiano, freshly grated
METHOD
In a large frying pan, add a good glug of olive oil, onion, carrot, and celery and cook over medium heat until soft.
Add sausage and cook, breaking it up with the back of the spoon, until golden.
Deglaze with red wine and cook until is reduced by half, or can't smell wine anymore.
Add the passata. Fill up the passata bottle with about 500 ml of water, shake it and then add the liquid to the sauce.
Now add the herbs. Stir, bring to a boil and reduce the heat to low.
Season it and let it simmer on low for 45 minutes or until the sauce has thickened.
Taste for seasoning.
Bring a large pot of salted water to boil, pour maccheroni in and cook it till al dente as per instructions.
Drain the cooked pasta and add it to the sauce. Toss it well until the pasta is nicely coated with the sauce.
Serve it and top it with freshly grated Parmigiano Reggioano and a final drizzle of olive oil.
