Soppressata Bolognese

Soppressata Bolognese

Makes about 2 quarts of sauce (plenty for 1 pound of pasta with leftovers!)

• 6 ounces hot soppressata, casing removed and diced

• 2 tablespoons olive oil

• 1 pound ground beef (80/20)

• 8 ounces ground pork

• Kosher salt and freshly cracked black pepper, to taste

• 2 medium carrots, peeled and roughly chopped

• 1 medium yellow onion, roughly chopped

• 1 small fennel bulb, cored and roughly chopped

• 6 cloves of garlic, smashed

• 3 tablespoons tomato paste

• 2 dried bay leaves

• 1 teaspoon chopped Calabrian chiles in oil or ½ teaspoon red pepper flakes, more to taste

• ½ cup dry red wine

• 1 (28 ounce) can whole peeled tomatoes, hand crushed

• 1 cup unsalted beef broth, homemade or store bought

• 2 parmesan rinds, if you have them

1. Add the soppressata to a food processor and pulse to a fine chop. Add oil to a large dutch oven over medium heat. Add in the soppressata and render until starting to brown, 3 to 5 minutes.

2. Add in the beef and pork, and season with salt and pepper. Cook until brown, breaking up with a wooden spoon as it cooks, 10 to 12 minutes.

3. As the meat browns, add the carrots, onion, fennel and garlic to the same food processor and pulse to a fine paste.

4. Once the meat is browned, add in the vegetable mixture and season with salt and pepper. Cook, stirring occasionally, until all the liquid in the vegetables reduces out and the mixture becomes dry. This will take about 10-15 minutes.

5. Add in the tomato paste and cook, stirring, until slightly darkened in color, 1 to 2 minutes.

6. Add in the bay leaves and the Calabrian chiles or red pepper flakes.

7. Deglaze with red wine and cook for 1 minute. The wine won’t really reduce here, more so just get absorbed by the tomato paste.

8. Stir in the crushed tomatoes, broth and parm rinds. Bring to a simmer, reduce to low and cover with a lid. Cook for at least 2 hours on low, or up to 4 hours. Be sure to uncover the pot every now and then to stir the sauce to ensure nothing is burning on the bottom. Right before serving, remove the bay leaves and parm rinds and season with salt and pepper to taste.

9. Serve with desired pasta, fresh or dry!

@2peoplecookingbolognese night 🍝 🌟

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