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Beef and chorizo ragu

Using our Lean Steak Mince Meat, which we mince fresh to order daily, this has wonderful flavour and it keeps really well for a few days in the fridge if you want to make extra.

It is perfect with pasta but try it on a a baked potato or even on toast with a fried egg for a super speedy tasty meal also.

500g minced beef
125g chorizo, chopped into small dice
2 cloves garlic, peeled and finely chopped
400g tin tomatoes
1 tsp honey or sugar
1 tsp cider vinegar
1 tbsp Spanish smoked paprika
2 sprigs rosemary, chopped small (with thick stems discarded)
Olive oil
Sea salt

Fry the chorizo in its own fat over a medium heat until much of its oil is removed. This is best done in a large pan or frying pan. Add the minced beef and cook until brown.

Push the meat to the side and add a teaspoon of olive oil and the garlic, cooking it on its own for a couple of minutes before stirring through.

Add the tomatoes (if they are whole, roughly chop them with a sharp knife while still in the tin), and approx half a tin of water with the honey or sugar, vinegar and paprika. Bring to the boil and reduce the heat to low. After 30 minutes, add the rosemary and stir through, cooking for a further 10 minutes. If you are having it with pasta put the pasta on now.

Season to taste with salt and it is ready to serve as you like!

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