Sausageragu Recipe

Make dough

On a clean work surface combine the all-purpose and 00 flour and make a well. Crack the CackleBean eggs into the well, add 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour; if dry, wet your hands slightly. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.

Roll and cut

Divide dough into 2 portions. Flatten one portion and pass through a pasta machine or roll with a rolling pin to desired thickness for tagliatelle or pappardelle (about 1–2 mm). Dust with flour as needed. Fold and cut into ribbons about 8–12 mm wide for fresh pasta. Toss with a little semolina or flour to prevent sticking and set aside covered while you finish the ragu.

Cook pasta

Bring a large pot of salted water to a rolling boil. Cook fresh pasta 2–3 minutes until al dente (taste to check). Reserve 1 cup of pasta cooking water before draining.

Prepare mirepoix

Heat 1 tablespoon olive oil in a wide heavy skillet or saucepan over medium heat. Add the finely diced onion, carrot and celery. Sweat gently, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not brown strongly.

Brown sausage

Add the removed sausage meat to the pan, breaking it up with a spoon. Increase heat to medium-high and brown the meat in batches if necessary until it has good color, about 6–8 minutes. Drain off excess fat if there's a lot, leaving a tablespoon for flavor.

Add aromatics

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add 1 tablespoon tomato paste and cook 1–2 minutes, stirring, to caramelize the paste slightly.

Deglaze

Pour in 1/2 cup dry red wine (if using) to deglaze the pan, scraping up browned bits. Allow the wine to reduce by half, about 2–3 minutes.

Simmer with passata

Add the 24 oz Mutti passata and 1/2 cup stock, then stir in dried oregano, thyme, bay leaf, 1/2 teaspoon sugar (if using), 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning.

Finish ragu

Remove the bay leaf. Stir in 1 tablespoon unsalted butter off the heat to add gloss and roundness. If the ragu is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

Toss freshly cooked pasta with a ladle or two of the hot sausage ragu in the pasta pot or a large sauté pan over low heat. Add 1/4 to 1/2 cup reserved pasta water as needed so the sauce coats the pasta smoothly.

Stir in 1/2 cup of the finely grated Sussex Charmer cheese and adjust seasoning with salt and black pepper to taste. Let the cheese melt into the sauce for 30–60 seconds.

Plate the pasta, spoon additional ragu on top, and grate more Sussex Charmer over each portion. Garnish with chopped flat-leaf parsley and an extra crack of black pepper.