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Homemade Chorizo Bolognese over fresh Tagliolini
- 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
- 1 or 2 tbsp Butter
- Salt & pepper
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.
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.
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.
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.
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.
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!