MERGUEZ BOLOGNESE SAUCE

Merguez Bolognese Sauce image

This bolognese is a step away from the traditional Bolognese sauce. Warning: for those with a milder palate, you may wish to use less merguez. If you're daring, use all merguez. Serve over preferred pasta.

Provided by thedailygourmet

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 ounce pancetta, cut into 1/4-inch dice
1 carrot, peeled and cut into 1/4-inch dice
1 small yellow onion, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
salt and ground black pepper to taste
½ pound ground beef
½ pound merguez sausage, casings removed
½ cup Chianti wine
4 ounces tomato paste
½ cup whole milk, or as needed

Steps:

Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 10.9 g, Cholesterol 78.7 mg, Fat 20 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 410.9 mg, Sugar 6.5 g