Sausage ragu with pappardelle pasta

Bahan-bahan (5 porsi)

• 2 tbsp olive oil
• 1 small onion (, finely chopped)
• 3 g arlic 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
• 350 g / 12 oz pork sausages (, meat removed from casings (Note 2))
• 350 g / 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)
• 400 g /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))
• 500 g / 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))