Ingredients:

  • 320 g fresh pappardelle
  • 350 g fresh sausage
  • 60 g yellow onion
  • 40 g celery
  • 40 g carrot
  • 150 ml red wine
  • 250 g tomato passata
  • 20 g tomato paste
  • 50 g extra virgin olive oil
  • Parmigiano Reggiano PDO
  • 60 g aged 24 months
  • Fresh basil to taste
  • Salt to taste
  • Black pepper to taste

Preparation:

Finely chop the onion, celery, and carrot and sauté them gently in the extra virgin olive oil. Remove the sausage from its casing, crumble it, and brown until evenly colored.

Deglaze with the red wine and allow it to reduce completely. Add the tomato passata and tomato paste, season with salt and pepper, and simmer over low heat for approximately 1 hour, stirring occasionally, until the ragù is thick and well-blended.

Cook the pappardelle in plenty of salted water and drain when al dente. Transfer them to the pan with the ragù and toss to combine, adding a little cooking water if necessary.

Divide the pasta among the plates, top with freshly grated Parmigiano Reggiano PDO, and garnish with a few fresh basil leaves. Finish with a drizzle of raw extra virgin olive oil.