Spicy Merguez Bolognese Sauce Recipe

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
• 0.5 pound ground beef
• 0.5 pound merguez sausage, casings removed
• 0.5 cup Chianti wine
• 4 ounces tomato paste
• 0.5 cup whole milk, or as needed

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add pancetta and cook until the fat renders, about 10-12 minutes. Add diced carrot, onion, and celery; season with salt and pepper. Cook until softened and lightly browned, around 10 minutes.
2. Add ground beef and spicy merguez sausage to the pot, increasing heat to medium-high. Break the meat into small pieces and cook until browned, approximately 12-15 minutes. Drain any excess fat.
3. Pour in Chianti wine and cook until almost evaporated. Reduce heat to medium, stir in tomato paste, and cook until the sauce darkens, about 3-5 minutes. Add enough milk to cover the meat. Simmer, stirring occasionally, until the milk evaporates and the sauce becomes thick and rich, for 1-1.5 hours. Season with salt and pepper to taste.

Nutrition

• Calories: 333 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 7 g
• Sodium Content: 411 mg
• Protein Content: 23 g
• Cholesterol Content: 79 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g