Name: Merguez Bolognese Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra virgin olive oil - 1 tablespoon; Pancetta, cut into 1/4-inch dice - 1 ounce; Carrot, peeled and cut into 1/4-inch dice - 1; Yellow onion, cut into 1/4-inch dice - 1 small; Celery, cut into 1/4-inch dice - 1 stalk; Salt and ground black pepper to taste - 1 stalk; Ground beef - ½ pound; Merguez sausage, casings removed - ½ pound; Chianti wine - ½ cup; Tomato paste - 4 ounces; Whole milk, or as needed - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Merguez Bolognese Sauce

1. Extra virgin olive oil - 1 tablespoon

2. Pancetta, cut into 1/4-inch dice - 1 ounce

3. Carrot, peeled and cut into 1/4-inch dice - 1

4. Yellow onion, cut into 1/4-inch dice - 1 small

5. Celery, cut into 1/4-inch dice - 1 stalk

6. Salt and ground black pepper to taste - 1 stalk

7. Ground beef - ½ pound

8. Merguez sausage, casings removed - ½ pound

9. Chianti wine - ½ cup

10. Tomato paste - 4 ounces

11. Whole milk, or as needed - ½ cup

How to cook deliciously - Merguez Bolognese Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.