‘Nduja Bolognese

Prep Time

50 minutes

Cook Time

200 minutes

Servings

4-6 people

‘Nduja is a spreadable pork sausage that will fill your hearts and bellies. @eatforcheap has taken this dish and transformed it into a delicious Cajun-inspired bolognese.

‘Nduja Bolognese

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Ingredients

  • 1 tablespoon Tony’s Original Creole Seasoning

  • 1-2 tablespoons olive oil

  • 1 pound lean ground beef

  • ½ pound ground pork

  • 6 ounces ‘Nduja (spreadable pork sausage)

  • 1 medium yellow onion, diced

  • 2 carrots, peeled and diced

  • 2 stalks celery, diced

  • 8 cloves garlic, minced (fresh is preferred)

  • 1 cup dry red wine

  • 28 ounces crushed tomatoes

  • 3 tablespoons tomato paste

  • 1 tablespoon balsamic vinegar

  • ⅔ cup beef broth

  • 1 tablespoon dried parsley

  • 1 teaspoon dried oregano

  • 1 teaspoon sugar

  • ½ teaspoon dried thyme

  • 1 teaspoon crushed red pepper (or to taste)

  • ¼ cup heavy cream

  • ⅓ cup chopped fresh basil

  • Parmesan rind (if you have it on hand)

  • Fresh basil and grated Parmesan to garnish

  • 1 pound cooked Pappardelle pasta, al dente (or similar egg pasta)

  • 1 cup reserved pasta water

  • Clear

Directions

  1. In a large Dutch oven or saucepan, heat your olive oil over medium heat. Add in your onion, celery, and carrot. Cook until translucent, for about 4-5 minutes. Add in your ground beef, pork, and ‘nduja. Season with Tony’s Original Creole Seasoning and cook until no longer raw. Add garlic and cook for about 30 more seconds, or until fragrant.
  2. Pour in your wine and stir together. Cook until evaporated, about 20 minutes. Stir frequently.
  3. Add in the remainder of your ingredients, aside from the fresh basil and heavy cream, and stir to combine. Scrape the bottom of your pan with a wooden spoon to make sure all the brown bits have been released. Lower the heat to a simmer and cook, uncovered for 2-3 hours. Stirring occasionally.
  4. Once finished, add in your heavy cream and fresh basil. Stir and cook on low for another 10 minutes. (Remove Parmesan rind once finished, if using.)
  5. Add your cooked pasta to the sauce along with ½-1 cup pasta water. Cook for another 2-3 minutes.
  6. Top with plenty of freshly grated Parmesan and fresh basil. Enjoy!

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