Spicy Beef and Chorizo Ragu and Zoodles
Photography by Josh Griggs.
Spiralizers are fast becoming a regular kitchen gadget, with ingredients like zucchini and carrots being turned into zoodles or caroodles to replace wheat noodles. I like to fold the uncooked noodles through the hot sauce so they retain a lovely fresh crunch.
Serves: 4–6
INGREDIENTS
2 cured chorizo sausages, roughly chopped
2 tablespoons olive oil
1 onion, finely chopped
400 grams good-quality beef mince
2 teaspoons sweet smoked paprika
pinch chilli flakes
2 cloves garlic, crushed
2 tablespoons tomato paste
½ cup red wine
400-gram tin crushed Italian tomatoes
½ cup water
2 teaspoons brown sugar
sea salt and black pepper
To serve
spiralized zucchini noodles (I used 2 zucchini per person)
parmesan for shaving
handful fresh basil
METHOD
Put the chorizo in a food processor and process until finely chopped then set aside.
Heat the oil in a large sauté pan and add the onion. Season and cook for 5 minutes. Add the beef mince, paprika, chilli flakes and the garlic. Cook over a high heat for 6–7 minutes, breaking the mince up with a wooden spoon so there are no lumps. Stir in the tomato paste, then add the wine and let it bubble up and cook for 2 minutes.
Add the ground chorizo sausage, tomatoes, water and sugar and bring to a fast simmer and cook for 10 minutes.
To serve: Add the zoodles to the pan of hot sauce and gently combine.
Divide between serving bowls and top with parmesan, basil leaves and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!