SPICY SAUSAGE NACHOS
MAKES 4 SERVINGS.
FOR RAGU---
3 cloves garlic, smashed
2 stalks celery, diced
2 onions, diced
3 tbs oil
Salt
2 cups tomato paste
2 cups red wine or broth
2 pounds spicy Italian sausage, casings removed
2 bay leaves
1 bunch thyme, tied with twine
FOR PICKLED ONIONS---
3/4 cup red wine vinegar
1 1/2 tbs sugar
Salt
2 dashes hot sauce
1 onion, sliced into rings
TO ASSEMBLE---
1 bag tortilla chips
3/4 cup grated Parmesan cheese
1 chipotle chile in adobo sauce, chopped, plus 1 1/2 tsp sauce
1/2 cup mascarpone cheese
1 cup arugula
MAKE RAGU---Put garlic, celery, onions in a blender, puree to make a coarse paste. Coat a pan with oil, heat. Add pureed veggies, season with salt, cook until all liquid has evaporated and veggies brown. Stir in tomato paste. Let it start to brown a little. Add wine, stir to combine. Cook until half of the wine has evaporated. Add sausage, cook until browned. Add enough water to cover meat by 1/2". Stir to combine, then add bay leaves and thyme, season with salt. Bring sauce to a boil, reduce to a simmer. Continue cooking for 3 hours. Discard bay leaves and thyme. MAKE PICKLED ONIONS---Combine vinegar, 1/2 cup cold water, sugar, 1 tbs salt and hot sauce in a bowl. Add sliced onion, let sit 1 hour. Drain. ASSEMBLE NACHOS---Heat oven to 350 degrees. Spread a layer of tortilla chips on a platter. Top with a layer of ragu, cover with Parmesan cheese. Bake until cheese melts 10 min. Mix chipotle, adobo sauce and mascarpone in a bowl. Sprinkle arugula over nachos. Finish with dollops of chipotle mascarpone and pickled onions, then SERVE...
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