Appliance
• Combi Steam oven
• Induction Cooktop
Equipment
- 1 deep oven-proof induction pot or pan
Ingredients
Sausage ragu
- 1 onion small
- 3 cloves garlic
- 1 carrot
- 2 stalks celery
- 350 g pork sausages
- 350 g beef sausages
- 2 tbsp / 30 ml olive oil
- 1 tsp fennel seeds
- 2 tbsp tomato paste
- 1 cup / 250 ml pinot noir red wine or chicken stock
- 1 cup / 250 ml chicken stock low sodium
- 400 g crushed tomato
- 3 thyme sprigs or ½ tsp dried
- 2 bay leaves
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp chilli flakes optional
To serve
- 500 g pappardelle pasta 80g per serving
- 50 g parmesan optional
- 1 bunch parsley optional
Instructions
Before you start
- Preheat the Combi Steam oven to 100 °C steam. Peel and finely dice 1 onion. Peel and mince 3 cloves garlic. Grate 1 carrot. Slice 2 stalks celery. Remove the casing from 350 g pork sausages and 350 g beef sausages.
Start ragu
- Heat 2 tbsp olive oil in a deep oven-proof induction pot or pan on level 5 or medium heat on your induction cooktop. Add the onion, garlic, carrot, celery and 1 tsp fennel seeds. Cook for 8 minutes until the carrot is tender.
- Turn the heat up to boost or high and add the sausage. Cook for 4 minutes, breaking it up as you go. Add 2 tbsp tomato paste and cook for 1 minute. Add 1 cup pinot noir red wine and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly. Add 1 cup chicken stock, 400 g crushed tomato, 3 thyme sprigs, 2 bay leaves, ½ tsp salt, ½ tsp black pepper, ¼ tsp chilli flakes and gently stir to combine. Bring to a simmer, then remove it from the heat.
- Place it in the preheated Combi Steam oven for 35 minutes. Then add 500 g pappardelle pasta, submerge it under the ragu so it's covered, and cook for 25 minutes, stirring halfway to loosen and gently separate the pasta. Meanwhile, grate 50 g parmesan and finely slice 1 bunch parsley.
To serve
- Season to taste with salt and pepper. Divide the pork and beef ragu with pappardelle pasta between plates. Sprinkle over the parmesan and parsley.
Notes
Ragu just gets better overnight! Skip the adding the pasta step. Cool thoroughly, then refrigerate. When you're ready to reheat, add the pasta, submerge it under the ragu, then regenerate in the Combi Steam oven on 100% steam for 22-25 minutes, or until the pasta is cooked.
The ragu can be frozen for 3 months or kept in the fridge for 5 days. Once tossed with pasta, it will keep for 3 to 4 days, however, pastas are always best eaten freshly made!
Nutrition
Calories: 845kcal | Carbohydrates: 72g | Protein: 36g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 161mg | Sodium: 1494mg | Potassium: 978mg | Fiber: 5g | Sugar: 8g | Calcium: 198mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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