Sausage Ragu with Pappardelle

Step 1: Preheat the oven to 180°C (160°C fan-forced).

Step 2: Heat the oil in a large heavy-based pot with a lid over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for 8 minutes, until the carrot is soft and sweet but the vegetables are not golden.

Step 3: Turn the heat to high and add the sausage meat. Cook, breaking it up as you go, as best you can. It will not crumble as easily as ground meat; you will break it up more later.

Step 4: When the meat is no longer pink, add the tomato paste and cook for 1 minute. Add the wine and let it simmer rapidly for 2 minutes, until reduced by half. Stir regularly and scrape the base of the pot clean.

Step 5: Add the remaining ragu ingredients. Stir and bring to a simmer, cover, and place the pot in the oven for 1 hour.

Step 6: Remove the pot from the oven and use a potato masher to mash the meat finer. Cover again and return the pot to the oven for 45 minutes. The sauce will be quite thick; it loosens when tossed with the pasta.

Step 7: Taste and add more salt if desired. Sausages vary in saltiness, so start with less.

Step 8: Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.

Step 9: Set the ragu pot over medium heat on the stove. Add the pasta and 1/2 cup of the pasta cooking water. Use two spatulas to toss until the ragu is tangled through the pasta and the strands are stained red. Add more pasta cooking water if needed to loosen the sauce.

Step 10: Serve in pre-warmed bowls, garnished with Parmesan and a pinch of parsley if desired. Eat immediately.