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...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (564g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1180 (76%)|
|Amt Per Serving||% DV|
|Total Fat 131.1g||175 %|
|Saturated Fat 38.9g||194 %|
|Monounsaturated Fat 50g|
|Polyunsanturated Fat 34.1g|
|Cholesterol 212.5mg||65 %|
|Sodium 3526.5mg||122 %|
|Potassium 2171.1mg||57 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 44.3g|
|Protein 46.2g||66 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1559
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!