Nduja, Chorizo and Sausage meat ragu cooked low and slow for a few hours to create a ridiculously tasty and rich ragu. Serve with a pasta of your choice and finish with fresh parsley and parmesan.
My Favourite Ragu
My Favourite Ragu
Rated 5.0 stars by 1 users
Author
Jamie Welsby
Servings
4
Prep Time
20 minutes
Cook Time
2 hours 5 minutes
My favourite Ragu, Nduja, Chorizo and Sausage meat cooked low and slow for a few hours to create a ridiculously tasty and ultra rich moreish ragu. Serve this with your favourite pasta type and finish with fresh parsley and plenty parmesan.
Ingredients
-
400G Diced Chorizo
-
400G Sausage Meat
-
2 TBSP Nduja
-
2 TBSP JAY’s OG Dust Seasoning
-
1 TBSP JAY’s Garlic N Herb Seasoning
-
1 Diced White Onion
-
1 Stick Diced Celery
-
1 Grated Carrot
-
2 Minced Garlic Cloves
-
2 TBSP Tomato Puree
-
Large Glug Red Wine
-
2 Tins Plumb Tomatoes (rinse tins with water and add to pan)
-
Pasta of choice
-
Fresh Parsley
-
Grated Parmesan
Directions
In large pan add olive oil and add your Chorizo and Sausage meat, season with 1 TBSP JAY’s OG Dust and remove once got some good colour
In the same pan add a little more oil and add your onion, celery and carrot cook for a few minutes then add your garlic
Add your tomato puree and nduja, cook this until develops a deep red colour
Return your chorizo and sausage meat to the pan, deglaze with your red wine and add 1 TBSP JAY’s OG Dust
Add your tins of tomatoes and water, bring to a boil and add your JAY’s Garlic N Herb, drop this to a simmer and cook for 2 hours
Cook your pasta of choice and reserve some pasta water, add your cooked pasta to the pan along with enough pasta water to allow the ragu to coat the pasta and fresh parsley
Serve with your grated parmesan and dig in!
Recipe Video
https://www.instagram.com/reel/C6J6Ma4KaoU/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==Recipe Note
Make one of our garlic bread recipes as the perfect accompaniment!