Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Warming Bolognese with chorizo. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Warming Bolognese with chorizo Recipe. Great recipe for Warming Bolognese with chorizo. Ive made this dozens of times. good for chasing away the cold.
You can cook Warming Bolognese with chorizo using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Warming Bolognese with chorizo
It’s 1/2 kg of minced beef.
Take 2 large of onions.
Make ready 3 clove of garlic.
Make ready 10 of Vine Tomatoes.
Take tsp of tomato puree.
Make ready 1 of bay leaf.
Make ready pinch of salt.
Take of black pepper.
It’s 1 small of fresh ginger.
Prepare pinch of lime zest.
Prepare tsp of mild paprika.
Prepare 1/2 pints of chicken stock.
Take 1 piece of Chorizo sausage.
Take dash of worcestershire sauce.
Make ready 1/2 of fresh chilli.
This Chorizo Bolognese is a warming, filling supper, perfect for chillier autumn days.Which I am looking forward to, as it's bobble hat time again, hooray.Return the chorizo mixture back to the pan and stir to combine.Add the lean minced beef and cook until browned.
Warming Bolognese with chorizo step by step
Finely chop both onions and place in a large pot on medium heat with all the minced beef and some oil.
Use a wooden spoon to break up the beef and add salt and black pepper to taste ( i always grind loads of pepper in. Beef loves pepper). Cook until all the beef is brown. (5-10 mins) It can stick to the pan easily at this point so keep stirring and breaking it up until it has settled down.
Meanwhile Chop up all the tomatoes in to roughly 1 inch pieces. Leaving the skin on. And chuck em in the pot once the mince is done. No problem if you add a couple at a time to clear space on the chopping board. These bad boys are in it for the long haul..
Stir in the tomatoes so that they start breaking down. Finely Chop up the garlic, ginger (1 cm cubed) and red chilli (if your not into stuff thats too spicy. You can scrape out all the chilli seeds first) add them in to the pot along with the paprika..
chop up the chorizo ( 3 inch piece) into small cubes and add them to the pot. Finely grate some lime peel in..
Leave this mix cooking until the tomatoes have broken down considerably. Stirring frequently to help it along (10-20 mins) then add the rest of the ingredients. Stock, worcestershire sauce, bay leaf and tomato puree.
Switch the heat down to just low enough to simmer. Leave it to simmer until the bolognese reduces enough to pile up when you stir it. Stir every 5 mins. (45 mins).
Your bolognese is now ready. Switch off the heat and melt in a knob of butter for best results. No problem to re-heat in the microwave 2-3 mins. Will keep in the fridge for roughly 4-5 days..
Good with any type of pasta. Or, good god yes, inside toasted sandwiches with cheese. I've been known to microwave a bowlfull and eat itlike a stew with buttered bread..
Stir through the warm bolognese and serve, with sun blushed tomatoes, torn basil and freshly grated Parmesan.The creamy mozzarella is a perfect contrast to the paprika scented sauce.This is comfort food at it's finest but still elegant enough to serve for friends.
Add chopped tomatoes, wine, beef stock, tomato purée, basil, oregano, salt and pepper.Place the chorizo in a food processor and process until finely chopped.While the pasta water is heating, begin making the chorizo bolognese.Heat the oil in a large skillet over medium-high heat.This dish is a variation on the popular spaghetti Bolognese sauce but with added chorizo (Spanish pork sausage with paprika) and substituting the spagetti for Rigatoni Pasta.
