THE RECIPE JOURNAL · Main Course
Bolognese Sauce with Merguez
This rich and hearty sauce combines the classic flavors of Bolognese with the spicy kick of merguez sausage for a delicious twist. It’s perfect for cozy dinners that need a little extra warmth and boldness.
FROM THE KITCHEN • Bolognese Sauce with Merguez
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming some oil in a medium Dutch oven over medium heat until it’s shimmering. Toss in the pancetta and cook it, stirring pretty often, until the fat has nicely rendered out—this usually takes 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 gently, stirring now and then, until they’re soft and starting to brown lightly, around 10 minutes.
02
Step 2
Now, crank the heat up to medium-high and add the ground beef along with the merguez sausage. Break the meat up with your spoon and cook it until it’s well browned, which should take about 12 to 15 minutes. If there’s a lot of fat, go ahead and drain some off.
03
Step 3
Pour in the Chianti and let it bubble away until most of the liquid has evaporated. Lower the heat back to medium and stir in the tomato paste, cooking it until the sauce deepens to a rich, dark red—about 3 to 5 minutes. Pour in just enough milk to barely cover the meat mixture, then let it cook slowly, stirring every now and then, until all the milk has evaporated and the sauce has thickened into a rich, hearty texture. This will take about 1 to 1½ hours.
04
Step 4
Give it a taste toward the end and add more salt and pepper if you think it needs it. Enjoy!
Why you’ll love it
This sauce combines the rich, savory flavors of traditional Italian bolognese with the spicy, smoky notes of merguez sausage. The result is a hearty and comforting dish that feels both familiar and exciting. It’s perfect for anyone who loves bold tastes and a bit of heat in their meal.
How to serve
Serve this sauce over your favorite pasta, such as tagliatelle or pappardelle, to catch every bit of the rich sauce. It also works well spooned over creamy polenta or mashed potatoes for a comforting twist. Garnish with fresh parsley or grated Parmesan for added freshness.
Storage & leftovers
Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, warm gently on the stove to preserve the sausage’s texture and flavor.
