Last week I found I had a bunch of pepperoni and sausages in my fridge and decided to make ragu with both. I chopped them roughly (removing the sausage casing) and sliced onions and cooked it all over low heat for a while. I added some garlic and oregano and salt and then a can of San Marzano tomatoes and pureed it (not finely) with an immersion blender.
It was a very delicious sauce I paired with a squid ink flat pasta, which I amped up with the super spicy oil from a jar of cured Calabrese peppers () and then topped with Parm-Reg.
Later that night I made a mozzarella grilled cheese sandwich using the sauce, which was amazing. I slow cooked it in the pan with tons of butter, flipping it often and adding more butter every so often. I made another one for breakfast the next day. Pepperoni and sausage grilled cheese is a breakfast I can get behind.
The people over at Ideas in Food all the time, to amp up dishes like XO sauce or meatloaf. Fun stuff.