Serves 6
195 min
Blood Pasta With Blood Sausage Bolognese
Recipe GLPRcc4dc3b6f982f8
A rich and authentic Eastern European pasta dish featuring homemade blood sausage combined with a deeply savory Bolognese sauce made from pork, pig's blood, and aromatic vegetables. The sauce is slowly cooked with red wine, tomato paste, and fresh herbs to develop complex flavors, then tossed with blood pasta and finished with sage-infused cream and Parmigiano-Reggiano.
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Ingredients
8 tablespoons Extra-virgin olive oil
1¼ cups Yellow onion, minced
Kosher salt
Freshly ground black pepper
¾ cups Heavy cream
2 tablespoons Rolled oats
1 Large egg, beaten
6 Fresh sage leaves
2¾ pounds Ground pork
½ cup Pig's blood
2 Fresh thyme sprigs
1 Fresh rosemary sprig
5 Whole cloves
½ cup Carrots, minced and peeled
½ cup Celery, minced
5 Garlic cloves, thinly sliced
½ cup Tomato paste
¼ teaspoon Crushed red pepper
2½ cups Red wine
¼ teaspoon Freshly ground nutmeg
½ cup Fresh bread crumbs
Grated Parmigiano-Reggiano
Directions
Prepare the blood sausage: In a bowl, combine 1 pound of the ground pork, the pig's blood, bread crumbs, 1 tablespoon of the oats, 2 tablespoons of the heavy cream, the beaten egg, 5 whole sage leaves, and 1/2 cup of the minced onion. Season with salt and pepper. Mix gently until just combined, being careful not to overwork the mixture.
Shape the sausage mixture: Form the blood sausage mixture into a single large patty or rough log shape. Heat 2 tablespoons of the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Brown the sausage: Once the oil is shimmering, carefully place the sausage patty in the pot. Brown it on both sides for about 3-4 minutes per side until the exterior develops a golden crust and the internal temperature reaches 160°F. Remove and set aside on a cutting board to cool slightly, then cut into bite-sized pieces.
Begin the Bolognese sauce: Add the remaining 6 tablespoons of olive oil to the pot over medium heat. Add the remaining 3/4 cup of minced onion and sauté until softened and beginning to turn golden, about 5 minutes. Season lightly with salt and pepper.
Build the aromatics: Stir in the minced carrots and celery, cooking for another 5 minutes until softened. Add the sliced garlic, thyme sprigs, rosemary sprig, and whole cloves. Stir and cook for 1 minute until fragrant.
Add tomato paste: Stir in the tomato paste and crushed red pepper, coating all the vegetables. Cook for 2 minutes to caramelize slightly.
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, allowing the wine to reduce by half, about 8-10 minutes.
Simmer the sauce: Add the sausage pieces back into the pot along with the remaining 2 tablespoons of oats to help thicken the sauce. Reduce heat to low and simmer gently, uncovered, for 90 minutes, stirring occasionally. The sauce should reduce and become deeply concentrated. If it becomes too thick, add red wine or water as needed to maintain a sauce consistency. The sauce is ready when it clings to the back of a spoon.
Finish the sauce: Remove from heat and strain out the thyme, rosemary, and cloves. Stir in the remaining 1/2 cup of heavy cream and the chopped fresh sage. Season to taste with salt, pepper, and nutmeg.
Serve: Cook blood pasta according to package directions and drain. Divide the pasta among six bowls and top generously with the Bolognese sauce. Finish with grated Parmigiano-Reggiano and serve immediately.
