Pork Chorizo Ragu with Cabernet Merlot

Cabernet Prok Ragu
Recipe Date: July 27, 2021
Serving Size: 4
Difficulty: Easy
Measurements: Metric

Quick, easy and satisfying dish to whip up on a cold night. Enjoy with our Cabernet Merlot. Created for us by Another Food Blogger.


  • Pork Mince 500g
  • Chorizo mince 200g
  • Carrot x 1
  • Red onion x 1
  • Tomato paste x 2 tbsp
  • Tinned tomatoes x 1 (400g)
  • Red wine 125ml
  • Vegetable stock 250ml
  • Thyme x 2 sprigs
  • Garlic x 2 cloves
  • Salt & pepper
  • Olive oil x 1 tbsp
  • Parmesan
  • Pasta for 4


  1. Blend the carrot, onion & garlic in food processor
  2. In a heavy bottomed casserole dish cook the carrot mixture on medium-high heat with 1 tbsp olive oil approx. 2 minutes
  3. Add both minces and cook until grains are all separated – approx. 5 minutes
  4. Add tomato paste and cook for 1 minute
  5. Add red wine, tinned tomatoes, stock & thyme and cook for a further 6-8 minutes or until the liquid has reduced to a Bolognese consistency
  6. Cook the pasta, reserve 125ml of pasta water and then stir in the ragu along with reserved pasta water
  7. Serve with grated parmesan

Tips & Tricks

  • The ragu is freezer friendly – if freezing it my advice is to cook it a little less so that it’s a little more saucey for when you are reheating it
  • Adding the starchy pasta water not only thins out the ragu but also helps the sauce to coat the pasta
  • If you can’t get hold of chorizo mince then just cut the sausage meat from a chorizo sausage or alternatively use nduja but that’s going to be more spicy!
  • If you don’t have a food processor you can chop the veg finely or even grate them finely too – the food processor not only speeds up the process but also allows the veg to blend in with the meat giving you that ragu/Bolognese style look