Beef & Sausage Bolognese

Beef & Sausage Bolognese
Serves 6

I can’t think of a better or simpler way to tell someone you love them.

¼ cup extra virgin olive oil, divided
2 red onion, diced
1 head garlic, cloves smashed and removed from skins
1-2 teaspoons salt, divided
1 bottle dry red wine
1 lb. ground beef
1 lb. ground sausage
1 quart low sodium chicken or beef stock
1 jar roasted red peppers
1 lb. pappardelle pasta
1-2 cups grated parmesan cheese
Thinly sliced mint for garnish

Heat 2 tabespoons of olive oil in a large dutch oven over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Season with a pinch of salt. Add the entire bottle of red wine and over medium low heat, simmer and reduce the liquid until thickened and unctuous looking. Again, season with salt. This will take about 45 minutes.

In a separate dutch oven or skillet, heat the remaining 2 tablespoons of olive oil over medium high heat and sear the beef and sausage, breaking with the back of your spoon. Allow the little bits to brown up, this should take about 5-7 minutes. Season with salt.

Drop all the meat into the onion and wine mixture and give it a stir. Add stock and cook over low heat, braising the meat for about an hour until tender and the liquid is mostly reduced.

Using a potato masher, mash the meat until super fine and tender. This is what creates that true Italian look and taste.

While liquid is reducing, puree a can of roasted red peppers and add to the mixture. Add to the sauce and continue to reduce. You guessed it, season it again, tasting as you go.

When the sauce is about the texture of chili, cook pasta until al dente, and add to the sauce, tossing with desired amount of cheese and up to 1 cup of pasta water. The mixture should be creamy and delicious looking. I like to use two spoons to toss, as tongs can be too harsh and break your noodles.

Garnish with mint and more cheese if desired.