I wanted to upgrade a classic bolognese and it struck to me to add the wonder that is chorizo. And this delight was born. The chorizo adds a smokey under tone to the sauce and the combo of both tinned & fresh tomatoes brings a sweetness which compliments it very nicely.

Method

Start by dicing the chorizo and fry gently in a large shallow pan.

Finely dice the onion & garlic, when the oils from the chorizo are visible in the pan, add the onion & garlic and begin to soften.

When the onion are translucent, add the beef mince. When the meat is mostly browned add the tinned tomatoes, the stock pot, bay leaves, thyme & 250 ml water. Stir, turn the heat down and leave to simmer.

After 10 mins, dice the tomatoes & add to the pan with the tomato puree. Leave to reduce until the sauce gets to your preferred consistency.

In a large pan, boil some water with a little salt & tbsp of oil (optional). Add the tagliatelle nests and cook as per packet instruction (usually around 7-8 mins).

Drain the pasta and combine with the sauce. Season to taste.

Serve with fresh basil leaves & cheese (always cheese).