Serves:
Preparation time: 10 minutes
Cook time: 45 minutes
A spicy chorizo twist to the humble Bolognese, perfect for batch cooking or freezing for another day!
1. Bring a large pot of water to a boil. Cook pasta according to the pack instructions. Drain, reserving 120ml pasta water, and return to the pot
2. In a large pan over a medium heat, cook the chorizo, using a wooden spoon to help break it up. Cook until the sausage releases its oils and begins to brown (about 2 minutes)
3. Add garlic, onions, carrots and cook until softened
4. Add the beef and season with salt and pepper; break up the beef with a wooden spoon and cook for 2 to 3 minutes
5. Add in the tomato purée, mixed herbs and chopped tomatoes. Bring to a boil and simmer for 8 to 10 minutes
6. Stir in the pasta, adding in the pasta water as needed if the sauce is too thick
7. Top with Dromona Mature Grated Cheddar and basil, pop under the grill until the cheese has melted and serve immediately
