Beef and chorizo simmered in tomato sauce with smoked paprika.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 500 g beef mince
- 200 g chorizo, finely diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 800 g crushed tomatoes
- 150 ml beef stock
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Black pepper and salt to taste
- 500 g pasta
Method
- Cook chorizo over medium heat for 3–4 minutes to release some fat.
- Add onion and soften for 5 minutes, then garlic for 30 seconds.
- Add mince and brown thoroughly. Stir in paste and paprika for 1 minute.
- Add tomatoes, stock and oregano. Simmer for 35–45 minutes, stirring occasionally, until thick.
- Taste before adding salt because chorizo is salty. Toss with cooked pasta and a splash of its water.