Pork & Chorizo Ragu
maximum flavour in under 30 minutes!
Servings 6 people
Calories 396kcal
Equipment
- Chef Knives
- Chopping board
- heavy bottomed casserole dish
- large saucepan
- wooden spoon
- cheese grater
- Measuring utensils
Ingredients
- 500 g pork mince
- 200 g chorizo mince
- 1 carrot
- 1 red onion
- 2 tbsp tomato paste
- 400 g tinned tomatoes
- 125 ml red wine
- 250 ml vegetable stock
- 2 sprigs thyme
- 2 cloves garlic
- salt & pepper
- 1 tbsp olive oil
- parmesan
- pasta
Instructions
- 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
Notes
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
Nutrition
Calories: 396kcal | Carbohydrates: 10g | Protein: 20g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 584mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg