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You are here: Home / Meat dishes / Steak & Chorizo Ragu

Steak & Chorizo Ragu

February 21, 2014 by Laura Scott 17 Comments

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As I have mentioned before, weekends and family food vary depending on how busy we all are. Roasts are a family favourite but it’s not something I cook every week. Take last week. A sunny Sunday mornings walk means one of two things for lunch. Bread & various cold accompaniments with soup if there is any. Or, something slow cooked that can take care of itself whilst we enjoy an outdoor stroll.

steak & chorizo ragu

This is one such dish. A take on a Bolognese that came about from having some chuck steak and a chorizo in the fridge. I really wanted to make this into a smoky spiced Mexican style chilli Bolognese using chipotles and my tiny dried  piquin chillies but I will have to save that version  for just us parents. Children and chillies do not mix in our house. Do they in yours?

This tasty alternative pasta sauce can be left in the oven cooking away gently for anything up to 4 hours. There is a little chopping and frying involved but you could even do that in the food processor. When you return home from your morning’s activities all you have to do is put a pot on to boil for your pasta of choice. I like shells here as the sauce settles into them perfectly.  You could use regular minced beef or shin of beef which works beautifully in all beefy slow cooked dishes.

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Steak & Chorizo Ragu

A delicious alternative to a classic Bolognese pasta sauce.
Course Main Course, Meat
Cuisine Mediterranean
Keyword chorizo ragu
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Author Laura Scott

Ingredients

  • 1 -1kilo chuck steak chopped up into small chunks in the food processor,
  • 2 -2tbsp olive oil
  • 1 -1 large chorizo sausage roughly 250g chopped into small pieces,
  • 1 Onion chopped finely
  • 2 Carrots peeled and chopped finely
  • 1 stick Celery chopped finely
  • 1 Red pepper chopped finely
  • 2 Cloves of garlic chopped finely
  • 1 tsp Dried oregano
  • 1 tsp Smoked paprika
  • 175 ml Wine red or white would be fine,
  • 454 g Chopped tinned tomatoes
  • Chicken stock or water enough to cover the sauce before it goes into the oven

Instructions

  1. Pre-heat the oven to 140 degrees,

  2. Heat the oil in a large oven proof casserole dish and fry off the onion, chorizo, carrot, celery and red pepper over a medium heat for 5 minutes until slightly softened but nor browned,

  3. Add in the garlic, dried oregano and smoked paprika and fry for one minute,

  4. Add in the chuck steak and fry off on a high heat until the meat is browned,

  5. Pour in the wine and cook it off over a high heat until most of the liquid has evaporated,

  6. Stir in the chopped tinned tomatoes then top up the sauce with enough stock or water so that all the meat is covered,

  7. Bring the mixture to the boil then place on a tight fitting lid and cook in the oven for between 3 to 4 hours.

  8. Serve with the pasta of your choice and plenty of Parmesan cheese.

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Related

Filed Under: Family food, Main dishes, Meat dishes, Pasta dishes Tagged With: Chorizo, pasta sauce, ragu, steak

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Comments

  1. Laura Scott says

    February 22, 2014 at 3:13 pm

    Hi Dan, thanks and yes you could replace it with Pancetta or smoky bacon 🙂

    Reply
  2. Jude says

    February 22, 2014 at 6:44 pm

    It sounds gorgeously warming, perfect after a wintery Sunday walk.

    Reply
    • Laura Scott says

      February 22, 2014 at 8:03 pm

      Absolutely right Jude!

      Reply
  3. Sue Gold says

    February 23, 2014 at 8:44 am

    Hey Laura

    Looks delish…could you just use minced beef instead ? Sory, looking for short cuts !!
    Hoe all well with the family
    Love sue xxx

    Reply
    • Laura Scott says

      February 24, 2014 at 6:02 pm

      Yes Sue, definitely use minced beef if you can’t get hold of chuck steak. The chorizo makes a great addition, hope it is easy to source in Zurich!

      Reply
  4. Helen @ Fuss Free Flavours says

    February 24, 2014 at 3:10 pm

    Delicious! I’d be making a massive batch and then freezing it. With a decent ragu it is astonishing how little you need to flavour the meat, which makes it a wonderfully frugal dish too.

    Reply
    • Laura Scott says

      February 24, 2014 at 6:03 pm

      So true Helen and yes a perfect freezer meal too. I have some there right now!

      Reply
  5. Anneli Faiers says

    February 24, 2014 at 7:30 pm

    That looks really tasty, I am a sucker for anything with chorizo in it! What a great way to jazz up a pasta dish for all the family to enjoy.

    Reply
  6. Charlotte @charlottekdiary says

    February 24, 2014 at 8:38 pm

    This sounds divine Laura. I’ll be trying this for sure when I’m home!

    Reply
  7. kellie@foodtoglow says

    February 24, 2014 at 8:39 pm

    Such a hearty, flavour-packed easy dish. Perfect for families. You can’t go wrong with a good ragu and this looks the business x

    Reply
  8. nicola says

    February 26, 2014 at 11:38 am

    Yum x x x

    Reply
  9. Sarah, Maison Cupcake says

    February 28, 2014 at 6:15 pm

    Ooooh hellooo dinner. I would so devour that right now even if it wasn’t tea time!

    Reply
    • Laura Scott says

      February 28, 2014 at 7:01 pm

      I will save you some!

      Reply
  10. Alison Perry says

    March 6, 2014 at 5:29 pm

    This. Looks. Amazing. And so easy! Totally making this one evening next week….

    Reply
    • Laura Scott says

      March 8, 2014 at 10:28 pm

      I hope you enjoy it Alison, and no more effort than any regular pasta sauce 🙂

      Reply

Trackbacks

  1. Ten classic recipes with a modern twist | Foodies 100 says:
    March 7, 2014 at 10:01 am

    […] on to steak & chorizo ragu by How To Cook Good Food. I think we are all guilty of rolling out a bog-standard Bolognese, if not […]

    Reply
  2. Slow Cooked Ox Cheek Ragu | The Foodie Couple Blog says:
    September 21, 2015 at 8:02 am

    […] you fancy some more slow cooker meat how about this Steak and Chorizo Ragu from How to Cook Good […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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