Sausage ragu with pappardelle pasta

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Ingredients

2 tbsp olive oil
1 small onion (, finely chopped)
3 garlic cloves (, finely minced)
1 carrot (, peeled and grated using a box grater (Note 1))
2 celery stalks (, grated using a box grater (Note 1))
1 tsp fennel seeds
350g / 12 oz pork sausages (, meat removed from casings (Note 2))
350g / 12 oz beef sausages (, meat removed from casings (Note 2))
2 tbsp tomato paste
1 cup pinot noir red wine ((sub 0% alcohol red wine or more chicken stock))
1 cup chicken stock/broth (, low sodium)
400g/14 oz can crushed tomato
3 thyme sprigs ((or 1/2 tsp dried))
2 bay leaves ((fresh better, else dried))
1/2 tsp cooking salt / kosher salt
1/2 tsp black pepper
1/4 tsp chilli flakes ( (red pepper flakes), optional (for hint of heat))
500g/ 1 lb pappardelle pasta (, or other pasta (80g/2.8oz per serving) (Note 3))
Parmesan or parmigiano reggiano (, finely grated, for serving)
Parsley (, finely chopped, optional garnish (just a pinch))

As published by RecipeTin Eats.

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