Merguez Bolognese Sauce Recipe

Merguez Bolognese sauce is a delicious and unique twist on the classic Italian bolognese sauce. This recipe takes the traditional meaty, tomato-based sauce and infuses it with the bold and spicy flavors of merguez sausage. Merguez sausage is a North African sausage made with lamb or beef, and flavored with spices like cumin, coriander, and chili peppers. The result is a rich and flavorful sauce that is perfect for topping pasta, polenta, or even using as a filling for lasagna or stuffed peppe...

The key to making a great merguez bolognese sauce is to start with high-quality merguez sausage. If you can't find merguez sausage at your local grocery store, you can easily make your own using ground lamb or beef and a blend of spices. The sausage adds a unique depth of flavor to the sauce, making it stand out from traditional bolognese recipes.

When it comes to the base of the sauce, a combination of onions, carrots, and celery, known as a mirepoix, is sautéed until softened and aromatic. This forms the flavorful foundation of the sauce, which is then enhanced with a can of crushed tomatoes, tomato paste, and a splash of red wine for added complexity.

Once the sauce is simmering away, the merguez sausage is browned in a separate skillet, then added to the sauce to infuse it with its spicy, savory flavors. The sauce is then left to simmer and meld together for at least an hour, allowing the flavors to develop and intensify.

Finally, the sauce is ready to be served over your favorite pasta, polenta, or other grain of choice. A sprinkle of fresh herbs like parsley or basil and a generous grating of Parmesan cheese are the perfect finishing touches to this hearty and satisfying dish.

Whether you're looking to spice up your weeknight dinner routine or impress guests at a dinner party, merguez bolognese sauce is a delicious and unique way to elevate your pasta game. The rich and bold flavors of the merguez sausage make this sauce a standout favorite that you'll want to make again and again. So, roll up your sleeves, gather your ingredients, and get ready to create a meal that's sure to become a household favorite. Let's get cooking!

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

Information

Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 4
Yield: 4 servings

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.

Nutrition

333 cal.

Total Fat: 20g
Saturated Fat: 7g
Cholesterol: 79mg
Sodium: 411mg
Total Carbohydrate: 11g
Dietary Fiber: 2g
Total Sugars: 7g
Protein: 23g
Vitamin C: 9mg
Calcium: 74mg
Iron: 3mg
Potassium: 729mg

How to Make Merguez Bolognese Sauce - A Step-by-Step Guide

Ingredients

Information

Nutrition

333 cal.

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