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Homemade Chorizo Bolognese over fresh Tagliolini
Ingredients
- 285 g Ground pork
- 100 g Shredded red cabbage
- 1 Bunch of parsley
- 2 Garlic cloves
- ½ Bunch of kale
- 30 ml Apple cider vinegar
- 30 g Vegetable demi-glace
- 213 ml Tomato sauce canned
- 225 g Fresh tagliolini
- 25 g Nut-Crunch salad topper
- 60 ml Mascarpone
- 9 g Classic Chorizo spice blend paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander
- Olive oil
- Oil
- 1 or 2 tbsp Butter
- Salt & pepper
Instructions
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Bring a medium pot of salted water to a boil. Strip the kale leaves off the stems; thinly slice the leaves into ribbons. Mince the garlic. Finely chop the parsley leaves and stems. In a small bowl, combine the mascarpone and ½ the parsley; season with S&P to taste.
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In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork*; season with the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Add ⅔ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
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While the pork cooks, add the pasta to the pot of boiling water, separating the strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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To the pan of pork, add the tomato sauce, demi-glace, ½ the apple cider vinegar and ½ the reserved cooking water; season with S&P. Bring to a boil; reduce to a simmer and cook, 4 to 6 minutes (8 to 10 minutes for 4 portions), until thickened. Add the cooked pasta and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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While the chorizo bolognese cooks, in a large bowl, combine the remaining vinegar, as much of the remaining garlic as you’d like and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Stir to combine thoroughly. Add the kale; using your hands, massage the kale, 1 to 2 minutes, until wilted. Add the cabbage and remaining parsley; toss well. Garnish the salad with the Nut-Crunch salad topper.
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Divide the chorizo bolognese over fresh tagliolini between your plates. Top the pasta with a spoonful of the seasoned mascarpone. Serve the kale salad on the side. Bon appétit!
