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1
For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
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2
Coat a wide, deep pan with olive oil.
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3
Add the pureed veggies, season with salt and bring to medium-high heat.
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4
Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan.
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5
Stir occasionally to scrape up the brown bits, and then let the crud form again.
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6
Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
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7
When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine.
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8
Let it start to brown a little and continue stirring for 2 to 3 minutes.
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9
There's not much liquid at this point to keep things from burning, so be careful and move fast.
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10
Add the wine, stir to combine and scrape up any remaining brown bits.
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11
Cook until about half the wine has evaporated, 4 to 5 minutes.
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12
Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
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13
Add enough water to the pan to cover the meat by about 1/2-inch.
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14
Stir to combine well, and then add the bay leaves and thyme bundle.
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15
Taste, season with salt and taste again; it's by no means done, but it should taste good.
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16
Bring the sauce to a boil (BTB) and reduce to a simmer (RTS).
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17
Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
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18
For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water.
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19
Stir in the sugar, salt and hot sauce.
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20
Add the sliced onions and let sit for at least 1 hour.
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21
To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips.
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22
Spoon a layer of the ragu over the chips.
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23
Cover with a layer of Parmigianino and fontina cheeses.
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24
Place in the oven until the cheese melts, 5 to 10 minutes.
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25
Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese.
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26
A gooey cheesy treat.
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27
Delish.
