Chorizo and Marjoram Ragu with Rigatoni & Meatballs

OO&L Ragu Meatballs II

I’m still thinking about some of the most delicious ragu sauces with slow roast pork shoulder which I love to make but lets face it a busy working life and hungry belly’s mean mid week meals have to be a little speedier. This is my version with rigatoni – let the sauce bubble away as long as you can for the delicious flavours to develop and serve with some meatballs from here or simply with some pasta if it is a meat free day.

2tbsp olive oil
2 medium onions and 1 celery stalk, finely chopped
3 tbsp worcester sauce
3″ piece of chorizo finely chopped
50ml red wine
1 jar passata about 800ml
1½ tbsp (firmly packed)chopped marjoram leaves, plus extra to serve
Handful basil leaves chopped
Up to 2 tsp sugar to taste

Grated Parmesan to serve

Heat the oil and add the onion and celery and sweat till soft.
Add the worcester sauce and cook down for about 5 minutes till sweet and soft
Turn up the heat, add the chorizo and cook stirring until it releases its oil and is golden
Add the splash of wine and stir followed by the passata, marjoram and basil.
Stir and simmer for up to 20 minutes, season to taste including a check for a need for sugar.
Blend until lovely and smooth and ready to serve.
Cook 100gr rigatoni per person in boiling salted water until done and serve with the meatballs.
Sprinkle over the Parmesan to serve

100gm rigatoni per person
To serve: finely grated parmesan

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