Speedy Chorizo Ragu Lasagne Food

MEATY LASAGNA RECIPE WITH CHORIZO

Steps:

• Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
• Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
• Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
• To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
• Preheat oven to 180°C (350°F).
• Mix the ricotta and the shaved Parmesan cheese in a bowl.
• Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
• Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
• Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
• Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.

CHICKEN & CHORIZO RAGU

Steps:

• Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
• Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.