Merguez Bolognese Sauce Recipes

MERGUEZ BOLOGNESE SAUCE

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.

TAGLIATELLE ALLA BOLOGNESE

Steps:

• Place a large cast iron pot or a large saucepan on the heat and pour the oil inside. Once the pot is hot, place the mince beef and pork inside steering occasionally, slightly salt the meat. Depending on the quality and fat content of the meet, it will release some liquid in the pot, keep cooking and steering the meet until it has fully evaporated and the meet start to take colour through caramelization.
• Meanwhile finely chop or pulse in a food processor the carrots, onions, celery, thyme and rosemary to make soffritto.
• Once the meat is caramelized add the soffritto (chopped veg and herbs) and steer well, lower the heat and cook for a few minutes.
• Add the tomato paste and about 100 ml of water, then the passata.
• Reduce the heat to a minimum, cover the pot and cook steering every 15 minutes for at least 90 minutes.
• Tasting and adjusting seasoning after 60 min. once cooked, add the roughly chopped basil. Switch off the heat and let the bolognese sauce rest covered for 30 min before serving.
• Place a large pan of salted water on the heat and once boiling drop the tagliatelle.
• Meanwhile heat up the sauce.
• Cook the pasta for 1 minute less then the packaging quoted cooking time, then with the use of the tongs decant the tagliatelle from the water to the sauce adding a bit of the cooking water as well.
• Toss the tagliatelle with the sauce for the remaining cooking minute, then add the chopped parsley.
• Plate the tagliatelle alle bolognese, drizzle the extra virgin olive oil and top with freshly grated Parmesan cheese.