For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
Coat a wide, deep pan with olive oil. Add the pureed veggies, season with salt and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, and then let the crud form again. Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine and scrape up any remaining brown bits. Cook until about half the wine has evaporated, 4 to 5 minutes.
Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
Add enough water to the pan to cover the meat by about 1/2-inch. Stir to combine well, and then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the sugar, salt and hot sauce. Add the sliced onions and let sit for at least 1 hour.
To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips. Spoon a layer of the ragu over the chips. Cover with a layer of Parmigianino and fontina cheeses. Place in the oven until the cheese melts, 5 to 10 minutes.
Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese. A gooey cheesy treat. Delish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1226.77 Kcal (5136 kJ)
Calories from fat	694.9 Kcal
		% Daily Value*
Total Fat	77.21g	119%
Cholesterol	185.46mg	62%
Sodium	2426.31mg	101%
Potassium	2356.89mg	50%
Total Carbs	80.4g	27%
Sugars	23.02g	92%
Dietary Fiber	11.38g	46%
Protein	53.5g	107%
Vitamin C	45.1mg	75%
Iron	7.9mg	44%
Calcium	410.9mg	41%

Amount Per 100 g
Calories	186.82 Kcal (782 kJ)
Calories from fat	105.82 Kcal
		% Daily Value*
Total Fat	11.76g	119%
Cholesterol	28.24mg	62%
Sodium	369.49mg	101%
Potassium	358.92mg	50%
Total Carbs	12.24g	27%
Sugars	3.51g	92%
Dietary Fiber	1.73g	46%
Protein	8.15g	107%
Vitamin C	6.9mg	75%
Iron	1.2mg	44%
Calcium	62.6mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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