Pork & chorizo ragu
A one pot recipe that is as quick to bring together as it was to write down here. It makes a warming, hearty sauce that is equally happy alongside pasta, rice or a baked potato. Tender pork mince is a perfect foil for the warming mediterranean flavours of chorizo. If you love the cajun vibe, add a little sweet and smoky paprika with the thyme.
Ingredients
- 500g pork mince
- 200g chorizo, finely chopped
- 1 tbsp olive oil
- 1 carrot
- 1 red onion
- 2 tbsp tomato paste
- 125ml red wine
- 400g tinned tomatoes
- 250ml vegetable stock
- Big pinch dried thyme
- 2 cloves garlic, finely chopped
- salt & pepper
Method
Finely chop the carrot, onion & garlic.
In a heavy bottomed casserole dish cook the carrot mixture on medium-high heat with 1 tbsp olive oil until softened and taking on some colour – a couple of minutes.
Add pork and chorizo and cook, stirring, until meat browned all over.
Add tomato paste and cook for 1 minute.
Add red wine, tinned tomatoes, stock, thyme & garlic, reduce the heat and cook for 10 minutes or until the liquid has reduced to a Bolognese consistency, stirring occasionally.
Serve with rice, pasta, couscous or potatoes – whatever you fancy!