White Ragu Pappardelle
This hearty autumnal pasta brings out the best in our Wyndham’s Italian sausages, simmered gently into a rich white ragu. Comforting, flavourful, and perfect for sharing, it’s a dish the whole family will love. Inspired by the Italian Ragù Bianco—a tomato-free Bolognese classic—this recipe is our rustic twist on tradition.
Serves 4
Ingredients:
400g pappardelle (fresh if possible)
6-8 Wyndham’s Italian Sausages
150g Wyndham’s pancetta lardons
2 tbsp olive oil
1 small knob butter
1 onion, finely diced
2 celery sticks, finely diced
1 carrot, finely diced
2 garlic cloves, finely sliced
150ml dry white wine
300ml chicken stock
200ml whole milk
1 sprig rosemary
1 bay leaf
Freshly grated Parmesan (for serving)
Finely chopped parsley for garnish (optional)
Salt & black pepper, to taste
Method:
Prep the sausages by removing the sausage meat from the casings. Break into small chunks.
Build the flavour base in a large, heavy-based pan - heat the olive oil and butter. Add onion, celery, and carrot with a pinch of salt. Cook gently (10–12 minutes) until soft and sweet but not browned. Then add the garlic and cook out for 1 minute.
Next cook the sausage meat and break it up with a wooden spoon. Cook until it begins to caramelize a little.
Pour in the wine, scraping up any golden bits from the pan – this is pure flavour. Let it bubble until mostly reduced.
Add the stock, milk, rosemary, and bay leaf. Bring to a gentle simmer.
Reduce the heat to low, partially cover, and let it bubble gently for around 30-45 minutes, stirring occasionally, until rich and silky. If it looks too dry, splash in a little more stock or water.
To finish the ragu remove the herbs. Taste and adjust with salt and pepper.
Next cook the pasta - boil the pappardelle in salted water until al dente. Reserve about ½ cup of the cooking water.
Toss the pasta into the ragu with a splash of pasta water to help it cling. Stir over low heat for 1–2 minutes until glossy and well coated.
Divide into warm bowls, scatter generously with Parmesan, and finish with parsley if you like. Buon appetito!