Blood Pasta With Blood Sausage Bolognese | Saveur

Ingredients

• 8 tbsp. extra-virgin olive oil, divided
• 1 ¹⁄₄ cups minced yellow onion, divided
• Kosher salt and freshly ground black pepper
• ²⁄₃ cup plus 2 Tbsp. heavy cream, divided
• 2 tbsp. oats
• 1 large egg, beaten
• 5 sage leaves, plus 1 Tbsp. chopped sage
• 2 ³⁄₄ lb. ground pork, divided
• 8 oz. pig’s blood (about 1⁄2 cup)
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• 5 whole cloves
• ¹⁄₂ cup minced peeled carrots
• ¹⁄₂ cup minced celery
• 5 garlic cloves, thinly sliced
• ¹⁄₂ cup plus 1 Tbsp. tomato paste
• ¹⁄₄ tsp. crushed red pepper
• 2 ¹⁄₂ cups red wine, plus more as needed
• ¹⁄₄ tsp. freshly ground nutmeg
• ¹⁄₂ cup fresh bread crumbs
• Grated Parmigiano-Reggiano, for serving
• 1 cup cup “00” our (125 g.), plus more as needed
• 1 cup cup rye our (125 g.)
• 2 large eggs
• 2 ¹⁄₂ oz. pig’s blood (1⁄3cup)
• ¹⁄₂ tsp. kosher salt
• Semolina flour, for rolling