- 200g chorizo sausage
- 500g minced beef
- 1 onion
- 3 cloves of garlic
- 1 tin of tomatoes
- 3 large/12 small tomatoes
- 1 beef stock pot
- 2 tbsp tomato puree
- 2 bay leaves
- 1 sprig of thyme
- 1 tsp paprika
- 4 x fresh tagliatelle nests
- fresh basil and cheese to serve
Cook time: 35 mins. Serves 4
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.
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).