Bull Durham Recipe

Slice and separate

If not pre-sliced, slice salami, pepperoni, and linguiça into thin rounds about 1/8–1/4 inch thick. Remove sausages from casings and crumble. Keep each meat in a separate bowl for staged cooking.

Pat the ground beef dry with paper towels and season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; set aside.

Heat a large heavy skillet or sauté pan over medium heat. Add 1 tablespoon olive oil. When shimmering, add the crumbled Italian sausage. Cook, breaking up with a spatula, until just browned and cooked through, about 6–8 minutes. Transfer sausage to a bowl, leaving rendered fat in the pan.

Add the linguiça slices to the pan and cook 2–3 minutes per side until browned and slightly crisp. Transfer to the bowl with the sausage.

Return the pan to medium-low heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add salami and pepperoni in a single layer (you may need to do this in batches). Cook briefly 30–60 seconds per side until they begin to crisp and release some fat and color. Transfer to the bowl with other cooked meats. Reserve rendered fat in the pan for flavor.

If the pan is dry, add the diced onion to the pan with the reserved rendered fat and sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add smoked paprika, dried oregano, and crushed red pepper flakes to the aromatics and stir 30 seconds to bloom the spices.

Deglaze the pan with the red wine (if using), scraping up browned bits from the bottom. Let the wine reduce by half, about 2 minutes. If not using wine, add 1–2 tablespoons water to deglaze.

Stir in the tomato passata (or crushed tomatoes), Worcestershire sauce, and brown sugar. Bring to a gentle simmer.

Return the cooked sausage and linguiça to the pan. Break the reserved salami/pepperoni crisps into bite-sized pieces and stir them in as well for texture and flavor. Add the seasoned ground beef to the sauce, spreading it into the simmering liquid.

Simmer gently, uncovered, over low heat for 15–20 minutes, stirring occasionally to break up the ground beef and allow flavors to meld. If the sauce becomes too thick, add 1–2 tablespoons water or stock to reach desired consistency.

Taste and adjust seasoning with remaining kosher salt and black pepper as needed.

Stir in chopped parsley and lemon zest (if using) off the heat to brighten the flavors. Let the mixture rest 2–3 minutes so flavors marry.

Spoon the Bull Durham meat mixture onto toasted crusty bread or rolls or serve alongside for guests to build sandwiches. Garnish with extra parsley and offer pickles or peppers on the side.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2 months.