Ingredients For Ragu:
1 tablespoon bacon grease
1 pound bulk sweet Italian sausage
1/2 pound bulk chorizo
3 pints of heirloom cherry tomatoes
One head of garlic
1 tablespoon avocado oil
Garlic salt sprinkle
1 tablespoon Italian seasoning
1 small can of Snappy Tom tomato chili cocktail, to deglaze
1 cup water
1/2 sweet onion, diced
2 stalks celery
1 tablespoon brown sugar
Salt and pepper, to taste
Pour the tomatoes onto a baking sheet with the head of garlic cut in half. Add the avocado oil and toss the tomatoes. Add an extra drizzle of oil on the garlic. Sprinkle the Italian seasoning to taste and dust with garlic salt. Place the pan into a 440F oven for 15 minutes, turning with a slotted spoon once.
While the tomatoes are roasting, start with a sturdy stockpot or an enamel cast iron pot. Turn the burner on high. Add the bacon grease and the bulk chorizo. Break apart the chorizo into small crumbles. Then add the sweet Italian sausage, breaking only into small chunks. Continue stirring until the liquids, not the fats, render out of the meat. Fry the sausages to a lightly crisp, caramelized point. Turn the burner off and remove the sausage from the pan and set aside.
Remove the tomatoes from the oven. Deglaze with one small can of Snappy Tom tomato juice. Toss in the tomatoes with 4 garlic bulbs. Add a cup of water and the brown sugar, and then bring to a boil. Turn burner down to a simmer and let the tomatoes simmer for 10 minutes. Use a stick blender to blend the tomatoes and garlic to a smooth sauce.
Now add the chopped onions and celery, and stir in the reserved sausage. Turn the burner to low, cover with a lid, and let it all simmer for 10 minutes, then stir. If it is too thin, continue simmering until you reach your desired consistency. If it is too thick, add another cup of water and simmer it down.
While the sauce is melding, make your mac and cheese.
Home Crafted Mac and Cheese Ingredients:
Artisan pasta, for 4
2 tablespoons butter
2 teaspoons flour
3/4 cup of half and half
4 ounces of white Velveeta Queso
2 ounces shredded white cheddar cheese
2 ounces shredded gruyere
Boil enough pasta for 4 people. Drain and set aside.
In a sauce pan, melt the butter over medium heat. Add the flour to make a roux by stirring for 2 minutes over medium-low heat. Add the half and half and continue to stir until well mixed, and then add the cheeses. Continue stirring until thoroughly melted, add to the pasta, and stir until well combined.
Serve in a bowl with a heaping scoop of Ragu on top. If desired, garnish with basil and grated cheese.