Pork Chorizo Ragu with Cabernet Merlot
Quick, easy and satisfying dish to whip up on a cold night. Enjoy with our Cabernet Merlot. Created for us by Another Food Blogger.
Ingredients
- 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
Directions
- Blend the carrot, onion & garlic in food processor
- In a heavy bottomed casserole dish cook the carrot mixture on medium-high heat with 1 tbsp olive oil approx. 2 minutes
- Add both minces and cook until grains are all separated – approx. 5 minutes
- Add tomato paste and cook for 1 minute
- 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
- Cook the pasta, reserve 125ml of pasta water and then stir in the ragu along with reserved pasta water
- 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