{"id":5892,"date":"2026-09-11T12:13:39","date_gmt":"2026-09-11T12:13:39","guid":{"rendered":"https:\/\/rootsofexcellence.eu\/pappardelle-with-sausage-ragu-red-wine-and-evoo\/"},"modified":"2026-09-22T15:08:21","modified_gmt":"2026-09-22T15:08:21","slug":"pappardelle-with-sausage-ragu-red-wine-and-evoo","status":"publish","type":"post","link":"https:\/\/rootsofexcellence.eu\/en\/pappardelle-with-sausage-ragu-red-wine-and-evoo\/","title":{"rendered":"Pappardelle with sausage rag\u00f9, red wine, and EVOO"},"content":{"rendered":"
<\/div><\/div><\/span>

Ingredients:<\/h3><\/span>
<\/div><\/div><\/div>
  • <\/i><\/span>
    320 g fresh pappardelle<\/div><\/li>
  • <\/i><\/span>
    350 g fresh sausage<\/div><\/li>
  • <\/i><\/span>
    60 g yellow onion<\/div><\/li>
  • <\/i><\/span>
    40 g celery<\/div><\/li>
  • <\/i><\/span>
    40 g carrot<\/div><\/li>
  • <\/i><\/span>
    150 ml red wine<\/div><\/li>
  • <\/i><\/span>
    250 g tomato passata<\/div><\/li>
  • <\/i><\/span>
    20 g tomato paste<\/div><\/li>
  • <\/i><\/span>
    50 g extra virgin olive oil<\/div><\/li>
  • <\/i><\/span>
    Parmigiano Reggiano PDO<\/div><\/li>
  • <\/i><\/span>
    60 g aged 24 months<\/div><\/li>
  • <\/i><\/span>
    Fresh basil to taste<\/div><\/li>
  • <\/i><\/span>
    Salt to taste<\/div><\/li>
  • <\/i><\/span>
    Black pepper to taste<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

    Preparation:<\/h3><\/span>
    <\/div><\/div><\/div>

    Finely chop the onion, celery, and carrot and saut\u00e9 them gently in the extra virgin olive oil. Remove the sausage from its casing, crumble it, and brown until evenly colored. <\/span><\/p>\n

    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 rag\u00f9 is thick and well-blended. <\/span><\/p>\n

    Cook the pappardelle in plenty of salted water and drain when al dente. Transfer them to the pan with the rag\u00f9 and toss to combine, adding a little cooking water if necessary. <\/span><\/p>\n

    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. <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5893,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-5892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/comments?post=5892"}],"version-history":[{"count":1,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5892\/revisions"}],"predecessor-version":[{"id":5897,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5892\/revisions\/5897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/media\/5893"}],"wp:attachment":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/media?parent=5892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/categories?post=5892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/tags?post=5892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}