Blood Pasta With Blood Sausage Bolognese

Name: Blood Pasta With Blood Sausage Bolognese
Ingredients: 8 tbsp. extra-virgin olive oil, divided; 1 1⁄4 cups minced yellow onion, divided; Kosher salt; 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

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Don't fear the blood! This earthy pasta is the perfect intro to offal.

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