Michelin Chef’s 10-hour Sausage Ragu (Copycat)

1. Remove casings from the sausage and flatten it out on a baking sheet.
2. Heat neutral oil in a pot over medium-high. Sear the flattened sausage on both sides until deeply browned.
3. Combine the sausage with the prosciutto, mixed together in a food processor (or by hand) until ground.
4. In a blender, combine the onion, shallots, scallions, celery, and a big drizzle of olive oil. Add more oil as needed while blending to fully emulsify.
5. Reheat the pot over medium heat, add the soffritto and scrape up the fond from the bottom and cook for ~5 minutes.
6. Add the white wine and let it reduce (10-15 minutes).
7. Stir the sausage mixture back in. Add the stock and the rinds in cheesecloth.
8. Cook low for 4 hours up to 10. Stir occasionally and add more stock or water if it starts drying out.
9. Heat olive oil over medium heat. Add the rabe and sauté, then add the garlic, chili, and cook until fragrant.
10. Add a portion of the finished ragù to the pan. Stir to combine and lower the heat.
11. Boil the pasta in well-salted water until al dente. Reserve a cup of pasta water before draining.
12. Add the cooked pasta directly to the ragù pan, tossing and adding pasta water as needed to loosen. Remove from heat and fold in the parmesan and a final drizzle of extra-virgin olive oil to ‘creamify.’