Nachos with spicy meat stew and pickled onions

Ingredients:

Meat stew

• 3 cloves of garlic, crushed into a pulp
• 2 stalks celery, diced
• 2 onions, diced
• 1 small fennel bulb, leaves and core removed, diced
• 3 tbsp. l. olive oil
• Coarse salt
• 2 cups tomato paste
• 1 bunch thyme, tied with kitchen string
• 2 bay leaves
• 900 g chilled spicy Italian sausages for frying, remove the shell
• 2 cups of low-alcohol dry red wine tannin content (Beaujolais, Cotes du Rhone, Shiraz, Pinot Noir)

Pickled onions

• 3/4 cup red wine vinegar
• 1.5 tbsp. sugar
• Coarse salt
• 1/4 - 1/3 tsp hot sauce (Tabasco)
• 1 large red onion, cut into thin rings

Topping

• 1 large package nachos corn chips
• 1/2 - 3/4 cup finely grated Parmesan cheese
• 1/2 - 3/4 cup finely grated cheese Fontina
• 1 chipotle chili pepper in adobo sauce, chopped, plus 1.5 tsp adobo sauce
• 1/2 cup (120 g) cream cheese mascarpone
• 1 cup arugula

Preparation:

1. Prepare meat stew: Place the garlic, celery, onion, and fennel bulb in a food processor; process until the vegetables form a smooth paste. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable puree, season with salt, and cook, stirring, until all the liquid has evaporated and the mixture is browned, about 30 minutes.
2. Add the tomato paste to the pan and cook, stirring, for 2 to 3 minutes. Pour in the wine, stir, and continue cooking until the wine has evaporated by about half, 4 to 5 minutes.
3. Add the sausage meat and cook, breaking it up with a spatula, for 10 to 15 minutes, until the meat is browned.
4. Cover the ground meat with enough water, about 1 cm. Stir, add salt, make a well in the center, then place a bunch of thyme and bay leaves in the well. Bring the stew to a boil and simmer at a low temperature for 3 hours, adding additional water during cooking. After the time has elapsed, remove the bay leaves and thyme.
5. Meanwhile, prepare the pickled onions: In a bowl, combine vinegar, 1/2 cup cold water, sugar, 1 tablespoon salt, and hot sauce. Add the sliced ​​onion and let marinate for 1 hour. Drain.
6. Prepare nachos: Preheat oven to 180°C. Place corn chips in a single layer in an ovenproof dish. Spread the meat mixture evenly over the top and sprinkle with grated cheese. Bake for 5-10 minutes, until the cheese is melted.
7. Meanwhile, in a bowl, combine the chopped chipotle peppers with the adobo sauce and mascarpone cheese. Sprinkle the nachos with the arugula and cheese mixture, and top with the pickled onions.