When I made my annual Christmas Pasta for the holiday this year we discovered that both my mom and I had shopped for the ingredients, so we had lots of leftover hot and sweet sausage and ground beef in the fridge. The next day, this recipe was born.
Recipe information
Yield
makes 4 big patties
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Heat a small skillet over medium heat with 2 tablespoons of the EVOO. When the oil is hot, add the red bell pepper, half the onion, celery, and carrots and sauté together for 5 minutes. Season with salt and pepper, then remove to a plate to cool.
Step 3
Combine the sausage and ground beef with the egg, bread crumbs, cheese, and cooled sautéed vegetables, mixing well. Form 4 large oval-shaped patties no more than 1 1/4 inches thick and arrange them on a cookie sheet. Drizzle the patties with EVOO and bake for 17 to 18 minutes, until cooked through.
Step 4
Heat a medium saucepot over medium high heat. Add a drizzle of EVOO to the pan, and add then the pancetta. Let the pancetta crisp up a bit and render its fat, then add the remaining chopped onion and the garlic and cook until tender, 8 to 10 minutes. Stir in the beef stock and tomatoes and season the sauce heavily with coarsely ground black pepper. Add the Worcestershire and hot sauce and reduce the heat to low.
Step 5
Serve the meatloaf patties topped with the Italian barbecue sauce and a green salad alongside.
