Bolognese with Merguez Sausage

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

Step 1

Lightly heat some oil in a medium Dutch oven over medium heat until it’s shimmering. Toss in the pancetta and cook it, stirring often, until the fat has melted and it’s nicely browned—this should take about 10 to 12 minutes. Next, add the carrot, onion, and celery, seasoning everything with a bit of salt and pepper. Let the veggies cook gently, stirring now and then, until they’re soft and starting to brown, which usually takes around 10 minutes.

Step 2

Now, add the ground beef and merguez sausage, and turn the heat up to medium-high. Break the meat apart with your spoon and cook it until it’s well browned, about 12 to 15 minutes. If there’s too much fat, go ahead and drain some off. Pour in the Chianti and let it cook down until most of the liquid has evaporated.

Step 3

Turn the heat back to medium and stir in the tomato paste. Keep cooking it for a few minutes until the sauce deepens to a rich, dark red color. Then, pour in just enough milk to barely cover the meat. Let everything simmer gently, stirring every now and then, until the milk has mostly cooked off and the sauce is thick and rich—this will take about an hour to an hour and a half. Taste and adjust the seasoning with salt and pepper if you need to.