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Snuggle in with this classic winter warmer direct from Italy.



INGREDIENTS

  • 3 chorizo sausages, casings removed

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 tablespoon chopped thyme leaves

  • 250g lean beef mince

  • 2 x 400g cans Ardmona Diced Tomatoes

  • 150ml red wine

  • 2 tablespoons tomato paste

  • 2 tablespoons chopped flat-leaf parsley

  • 500g dried spaghetti

  • Grated parmesan and toasted pine nuts, to serve

METHOD

  • 1. Roughly chop the chorizo meat and place in a food processor, then whiz until coarsely ground.

  • 2. Heat the oil in a saucepan over medium-high heat, add the chorizo mince and cook, stirring, for 6-8 minutes until browned. Remove the meat with a slotted spoon and set aside, leaving the fat in the pan.

  • 3. Add the onion, garlic and thyme with some salt and pepper and cook, stirring, over low heat for 5 minutes or until soft and lightly golden. Add the beef mince and cook, stirring, for 5 minutes until browned.

  • 4. Return chorizo meat to the pan and stir in the tomatoes, wine and tomato paste. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 40 minutes or until the sauce has thickened. Adjust seasoning to taste, then stir in parsley and keep warm.

  • 5. Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to packet instructions or until al dente. Drain.

  • 6. To serve, divide the spaghetti among serving bowls and top with the ragu. Sprinkle with grated parmesan and top with the pine nuts.




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