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Donal Skehan
Chorizo & Sun Blushed Tomato Bolognese | DonalSkehan.com
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Chorizo & Sun Blushed Tomato Bolognese

August 12

A twist purists will no doubt throw their nose up at but one that is worth adding to your weekly meal plan! Rosemary and chorizo infuse this dark ragu with spice, meatiness and aromatics that transform the regular spag bol into something particularly rewarding!

  • serves Serves 4
  • time 1hour

Method

  1. 1. Heat the oil in a heavy bottomed pan over a medium high heat. Add the mince and fry for 5-6 minutes over a high heat, try to brown the mince, remove from the pan and set to one side, add the onions, carrot, celery, garlic, rosemary and chorizo and cook for 6-7 minutes before returning the mince into the pan. Pour in the red wine and reduce by half.
  2. 2. Add the puree, sun blushed tomatoes and stock then stir to combine. Bring up to a simmer then cover and cook over a low heat for 1 hour, season with salt, pepper and sugar to taste. If you like a thicker sauce, remove the lid and cook over a medium heat for 5 minutes.
  3. 3. Bring a large saucepan of water to the boil, salt generously then add the pappardelle and cook according to packet instructions. Return to the saucepan.
  4. 4. Stir through the warm bolognese and serve, with sun blushed tomatoes, torn basil and freshly grated Parmesan.

Ingredients

For the bolognese: 

2 tbsp. olive oil

500g beef mince 

1 onion, finely diced 

1 large carrot, finely diced 

2 sticks celery, finely diced 

4 cloves garlic, finely chopped 

2 stems rosemary, leaves picked and finely chopped 

150g chorizo, finely chopped  

220ml red wine 

3 tbsp tomato puree 

100g sun blushed cherry tomatoes

700ml beef stock

Pinch of brown sugar

To serve:

400g pappardelle 

Parmesan cheese

Small handful basil leaves