Pappardelle with Sausage Ragu - San Remo
- Heat a medium, heavy based saucepan over medium heat, add olive oil and onion and sauté until softened.
Ingredients
- 2 packets San Remo Egg Pappardelle 250g
- 2 tbsp olive oil
- 1 onion, finely chopped
- 500g Italian pork sausages, casings removed
- ¼ cup red wine
- 2 tbsp tomato paste
- 400g tomato passata
- 500ml chicken stock
- Sea salt & cracked black pepper
- Finely chopped parsley to garnish
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