Beef and sausage bolognese ragout

Name: Beef and sausage bolognese ragout
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 large onion, finely chopped; 2 tsp dried oregano; 1 tsp fennel seeds; 3 tbsp tomato paste; 3 cloves garlic, finely chopped; 1 red bell pepper, deseeded and finely chopped; 2 Italian sausages, about 200 g total, casings removed; 400 g lean ground beef; 1-796 ml can whole tomatoes

Robert Gonzal @robert

Vancouver BC

A lot of bolognese recipes call for a mixture of ground beef and pork, for added flavour and contrast. That's good, but why stop there when you can swap out the pork for some beautiful Italian sausages? A pinch of fennel seed reinforces the flavour of the sausage, while red pepper provides a little vegetal unctuousness. The end result is a satisfyingly meaty sauce that's perfect for pastas, pies, stuffed peppers, or whatever other use you can think up.

Robert Gonzal @robert

Saved

Ingredients

1 hr 30 minutes

4 servings

1large onion, finely chopped
2 tspdried oregano
1 tspfennel seeds
3 tbsptomato paste
3 clovesgarlic, finely chopped
1red bell pepper, deseeded and finely chopped
2Italian sausages, about 200 g total, casings removed
400 glean ground beef
1-796 mlcan whole tomatoes

Saved

Steps

1 hr 30 minutes

1

Add a splash of olive oil to a large pan on medium-high heat. Add the onions and let them sweat for 2 or 3 minutes until translucent. Sprinkle in the oregano and fennel seeds, and fry another 2 or 3 minutes until fragrant.
2

Make a well in the centre of the pan and squeeze in the tomato paste. Give it a couple of minutes to fry and deepen in colour before mixing it in. Make another well and add the garlic and red pepper. Again, let if fry for a minute before stirring to combine.
3

Make as big a well in the pan as you can, then break up the sausages and drop them in. Do the same with the ground beef. Let fry for about 5 minutes to get a crust started, then mix everything together. Season with a good pinch of salt and several grinds of black pepper. Fry, stirring occasionally, until no pink remains and the meat has firmed up, about another 5 minutes. If the meat gives off excess oil (more than a few tbsps) remove it with a spoon.
4

Pour in the canned tomatoes. Then, fill up the can with cold water and add that as well. Bring the sauce to a simmer, then turn the heat down to medium-low and cook for about 1 hr until the ragout is thickened and reduced. Give it a final test for seasoning before serving.