Chorizo Bolognese

Ingredients

• 1 tbsp olive oil
  
• 1 large onion, ­finely chopped
• 200g chorizo, removed from casings and chopped
• Salt and black pepper
• 2 carrots, peeled and finely chopped
• 4 garlic cloves, crushed
• 3 anchovies packed in oil, finely chopped (optional)
• 4 tbsp tomato purée
• 500g beef mince
• 2 x 400g tin of chopped tomatoes
• 2 tbsp balsamic vinegar
• 450g spaghetti, linguine or tagliatelle

Method

1. Heat the oil in a large pan over a medium heat. Add the onion and chorizo and cook for 4-5 minutes until the onion is softened and the chorizo is releasing its oils, seasoning with salt and pepper.
2. Add the carrots and cook for 3-4 minutes, then stir in the garlic and anchovies (if using) and cook for one minute longer.
3. Stir the tomato purée and cook for 2-3 minutes, stirring constantly.
4. Add the beef mince and cook for 5-6 minutes or until no pink parts remain, breaking up any lumps with a wooden spoon.
5. Stir in the tinned tomatoes and balsamic vinegar and simmer gently for 10 minutes. Season to taste with salt and black pepper.
6. Meanwhile, bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions. Drain well.
7. Serve the chorizo Bolognese over the pasta.