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Merguez Sausage Bolognese

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PREP TIME
20 min
COOKING TIME
100 min
TOTAL TIME
120 min
SERVINGS
4 servings
Dinner
Merguez Sausage Bolognese
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
  • 1/2 pound ground beef
  • 1/2 pound merguez sausage, casings removed
  • 1/2 cup Chianti wine
  • 4 ounces tomato paste
  • 1/2 cup whole milk, or as needed
Instructions
1
Preheat the Dutch oven over medium heat until it reaches a gentle simmering state. Introduce pancetta into the pot and cook, stirring frequently, until the fat has fully separated from the meat, approximately 10 to 12 minutes. Add diced carrots, onions, and celery to the pot, then sprinkle with salt and pepper for added flavor. Cook, stirring occasionally, until the vegetables are tender and lightly caramelized, roughly 10 minutes.
2
Next, add ground beef and merguez sausage to the pot. Increase the heat to medium-high and cook, stirring constantly to break down the meat into small pieces, until it reaches a browned state, 12 to 15 minutes. Remove excess fat as needed.
3
Now, introduce Chianti wine into the pot and cook until almost all of the liquid has evaporated. Reduce heat to a lower setting and stir in tomato paste for added depth of flavor. Continue cooking until the sauce has turned a deep, rich red color, approximately 3 to 5 minutes. Add just enough milk to cover the meat lightly and continue cooking, stirring occasionally, until the milk has fully evaporated and the mixture thickens into a rich sauce. Allow this process to take 1 to 1 1/2 hours.
4
Finally, taste and adjust the seasoning as necessary.