Merguez Bolognese Sauce

Name: Merguez Bolognese Sauce
Total time: 120
Yield: 4
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

Recipe by thedailygourmet from allrecipes.com

Dinner 2 Hr.

Ingredients

4 servings

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1 tablespoon extra virgin olive oil
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1 ounce pancetta, cut into 1/4-inch dice
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1 carrot, peeled and cut into 1/4-inch dice
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1 small yellow onion, cut into 1/4-inch dice
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1 stalk celery, cut into 1/4-inch dice
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salt and ground black pepper to taste

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½ pound ground beef
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½ pound merguez sausage, casings removed
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½ cup Chianti wine
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4 ounces tomato paste
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½ cup whole milk, or as needed

Instructions

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.