Beef and Chorizo Sauce for Pasta

Food Photography Photographer London UK Pasta Tagliatelle Fork Cutlery

Serves 4

Ingredients

2 tbsp olive oil
200g chorizo sausage, sliced & halved
1 red pepper, cut into strips
500g beef mince
2 cloves garlic, crushed
250ml beef stock
400g tin chopped tomatoes
1 tbsp tomato paste
handful of thyme leaves
salt & pepper

500g rigatoni pasta and
grated parmesan to serve

 
Method

Heat the oil in a large deep sided pan over a high heat. Add the chorizo and red pepper and cook for 2-3 minutes. Remove from the pan and set aside. Add the beef mince and garlic to the pan and cook for about 5 minutes until cooked through.
Return the chorizo and red peppers to the pan and add the stock, chopped tomatoes, tomato paste and thyme. Stir to combine all the ingredients. Bring to the boil and simmer for about 10-15 minutes until the sauce has thickened.
Taste to season and serve over the cooked rigatoni with grated parmesan.