Smoky Chorizo Bolognese
with Fresh Tagliatelle & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
870 /serving
There’s a lot of talk about what meat—beef, veal, pork or all three—belongs in this most classic Italian ragu. Loose chorizo sausage is a nice smoky twist on beloved bolognese. Fresh tagliatelle is such a good partner to tangle up with in the sauce.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 200g Nantes carrots
- 2 Garlic cloves
- 1 Shallot (or onion)
- 2 Celery stalks
- 30ml Vegetable demi-glace
- 100ml Tomato sauce
- 225g Fresh tagliatelle
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
17 g
Sodium
1240 mg
Total Carb
85 g
Sugars
10 g
Protein
40 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Mise en place
- Meanwhile, small-dice the carrots and celery.
- Mince the garlic.
- Halve, peel and mince the shallot.
Cook the chorizo
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the celery and sauté, 2 to 3 min., until beginning to soften.
- Add the chorizo, carrots, shallot, garlic and S&P.
- Cook, breaking up the meat, 4 to 6 min., until the chorizo* is cooked through and the vegetables are beginning to soften.
Make the sauce & combine the pasta
- To the pot, add the tomato sauce, demi-glace and reserved cooking water.
- Cook, stirring often, 1 to 2 min., until thickened.
- Add the pasta and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is coated and combined.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the cheese. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
