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