Spaghettini with Beef Ragù is the right dish after a night out full of ‘celebrations’! You get pleasure, satisfaction and loads of carbs and proteins. Uncomplicated flavours that everybody loves!
Spaghettini with Beef Ragù
A twist of the traditional Bolognese sauce, richer with the addition of red wine, chorizo sausages and the Tomato Pasta Sauce which already is infused with ingredients like garlic and basil.
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Spaghettini with Beef Ragù
Servings: 6 People
Ingredients
- 650 gr Spaghettini Pasta
- 850 gr Beef Chuck , double minced
- 350 ml Tomato Pasta Sauce , press for Recipe Tomato Pasta sauce
- 400 gr Chopped Tomatoes , canned
- 2 Chorizo Sausages , about 150 gr, lengthwise halved and quartered and the then sliced
- 400 ml Water , warm
- 1 Yellow Onion , finely chopped
- 1 Carrot , cut in very small cubes
- 3 tablespoons fresh Parsley , finely chopped
- 150 ml red Wine
- 150 gr Parmesan cheese
- 4 Litres Water , less water than usual to concentrate the starch
- 3 tablespoons olive oil
- ½ teaspoon Chili flakes
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a large pot bring the 4 litres of water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over medium heat pour the oil and toss in the onions, carrots and chili flakes, sautéing until they get soft. Add the chorizo and the minced meat, increase the heat and continue sauteing, and smashing the meat with a wooden spoon, until all the meat has been sautéed and a nice color has been achieved. Deglaze with the wine and let the alcohol evaporate.
- Add the tomatoes, the Tomato Pasta Sauce and the 400 ml of warm water, season with the salt and pepper and reduce the heat to low (lid on but not tightly) and simmer for about 30 minutes until all the ingredients come together and the sauce has reduced and is thick.
- Add the chopped parsley, stir and remove from heat. Keep aside.
- Strain the pasta and return to the saucepan with the meat and the sauce. Turn off the heat, stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Toss for an extra minute and serve in a deep dish, add some of the Parmesan cheese and serve.
