Steak & Chorizo Ragu
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
A delicious alternative to a classic Bolognese pasta sauce.
Course: Main Course, Meat
Cuisine: Mediterranean
Keyword: chorizo ragu
Servings: 8
Author: Laura Scott
  • 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
  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.