Merguez Bolognese Sauce Food

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.

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS

Steps:

• In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
• As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
• Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

BOLOGNESE SAUCE

Steps:

• Using your hands, mix egg and minced beef.
• Heat pan and fry garlic and onion until soft and fragrant, add beef.
• Stir constantly until beef changes colour.
• Add oregano, thyme, parsley, basil, marjoram, bayleaves.
• Stir through.
• Add tomato paste and fresh tomatoes, with 1/3 of the wine.
• Mix thoroughly.
• Season with salt and pepper.
• DO NOT ADD WATER AT ALL.
• Let boil over very low heat until mixture thickens, stirring ocassionally.
• Add carrots and celery, and half of the remaining wine.
• Let boil (very low heat) until liquid is absorbed.
• Stir occasionally.
• Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
• Stir until sauce thickens.
• Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
• Cook for exactly 8 minutes for al-dente texture.
• Drain pasta.
• Make sure it's really drained of water.
• In a pan, heat up pasta sauce (1 serving) and toss pasta in.
• Stir quickly (1 minute) and pour onto plate.
• Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
• NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
• Make sure container is microwaveable, clean and dry.
• The sauce keeps for 12 months in the freezer.