Delicious, spicy chorizo takes centre stage in this super easy Ragu. Cooked low and slow this rich, meaty sauce was the perfect accompaniment to long, slippery strands of fettuccine and a generous smattering of sharp tangy parmesan. Oh yeah.
Prep time: 20 Minutes Cooking time: At least 1 hour $ Low Budget
500gm of lean pork mince
2 chorizo sausages, finely diced
1 brown onion, finely diced
200gm of swiss brown or portobello mushrooms, diced
8 thyme sprigs, leaves removed from stalks
3 cloves of garlic, finely minced
1/2 tsp of dried chilli flakes
3/4 cup of dry red wine
2 x 400gm tins of diced tomatoes
1/2 cup of tomato paste
A squeeze of lemon
Sea salt and cracked pepper
1/2 tsp of sugar
500gm of Fettuccine, cooked according to packet instructions (any pasta shape will do)
Freshly grated parmesan, basil leaves and extra virgin olive oil for garnish
Heat a large pan and drizzle with a little oil. Lightly fry the chorizo until golden and then remove from the pan and set aside. In the same pan add the onion and fry until soft. Add the pork mince, turn up the heat a little and fry until browned all over and any liquid has evaporated from the pan. Add the garlic, chilli flakes, thyme leaves and mushrooms and fry for for a couple of minutes or until the mushrooms are just starting to soften. Return the chorizo to the pan along with the lemon juice and red wine. Stir to combine and allow the wine to reduce by about half before adding the tomatoes, tomato paste, sugar, a good sprinkling of black pepper and a little salt. Stir well to combine, bring to a simmer and then reduce the heat to low. Pop a lid on and cook for at least a further 30 minutes but the longer the better. Remove the lid for the last 10 minutes of cooking to allow the sauce to reduce and thicken.
Cook the pasta according to packet instructions. Drain the pasta, reserving a little of the pasta water. Add the pasta and about 2 tablespoons of the pasta water to the ragu and toss well to combine. Divide the sauce and pasta between serving bowls and sprinkle with a generous amount of freshly grated parmesan. Toss over some baby basil leaves (or fresh parsley) and drizzle with a good lug of extra virgin olive oil and serve.