Main Course
Merguez-Infused Bolognese Sauce
This rich and flavorful sauce combines the spicy kick of merguez sausage with classic Bolognese ingredients for a delicious twist on a traditional favorite. It’s perfect for adding a bit of boldness to your pasta night.
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2 hr
Total Time
♜
4
Servings
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Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating some oil in a medium Dutch oven over medium heat until it’s shimmering. Toss in the pancetta and cook it, stirring frequently, until the fat has rendered out and it’s nicely browned, about 10 to 12 minutes. Next, add the chopped carrot, onion, and celery, seasoning everything with a bit of salt and pepper. Let the veggies cook, stirring now and then, until they’re soft and starting to brown, which should take around 10 minutes.
2
Step 2
Now, crank up the heat to medium-high and add the ground beef along with the merguez sausage. Break the meat up as it cooks, stirring often, until it’s all nicely browned, about 12 to 15 minutes. If there’s too much fat, go ahead and drain some off.
3
Step 3
Pour in the Chianti and let it bubble away until most of the liquid has evaporated. Turn the heat back down to medium, then stir in the tomato paste. Cook this mixture for a few minutes until the sauce deepens to a rich, dark red.
4
Step 4
Pour in just enough milk to barely cover the meat, then let it simmer gently. Keep stirring every now and then as the milk cooks off and the sauce thickens into a rich, hearty consistency. This part takes about an hour to an hour and a half, so be patient.
5
Step 5
Give it a taste and adjust the seasoning with salt and pepper if needed. Your sauce is ready to enjoy!
Why You’ll Love This Recipe
This sauce brings a bold twist to a classic favorite. The spicy, flavorful merguez sausage adds depth and warmth, making every bite exciting. It’s a great way to elevate your pasta night with minimal extra effort.
Serving Suggestions
Serve this sauce over your favorite pasta, such as pappardelle or rigatoni, to catch all the meaty goodness. It also works well spooned over creamy polenta or roasted vegetables for a hearty meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the sauce for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove.
