Chorizo Ragu

2 pack 4x chorizo sausages

250g beef mince meat

8 cloves garlic

2 celery sticks

2 onions

3 carrots

150ml red wine

2 tins chopped tomatoes

300ml good stock 

6 Thyme sprigs 


400g linguine



  1. Remove the skins from the chorizo sausage and cut up into small pieces. In a saucepan start frying off in olive oil and break up with the back of a wooden spoon. Once the oils start releasing from the chorizo add the mince meat. Fry until you get some colour on the meat.

  1. In a magimix food processor blitz together the celery, onions, carrots and garlic. ( If you do not have a magimix food processor you can use a grater and grate them into a bowl )

  1. Add the Blitz veg to the meat and fry until it colours.

  1. Add the wine and stock and let reduce. One reduced add the chopped tomatoes, thyme, salt and pepper.

  1. Turn to a low heat and let cook for 1 hour. Check for seasoning then serve.  

Serve with linguine.

Finish with parmesan and toasted pine nuts

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