CHORIZO BOLOGNESE WITH GEMELLI PASTA

Yield: 6 servings

Ingredients

1 lb. V&V Supremo® Pre-Cooked Pork Chorizo Crumble, thawed

1/2 Cup V&V Supremo® Grated Sierra® Cotija Cheese

2 Tbsp. extra virgin olive oil

5 oz. celery, finely diced

5 oz. carrots, finely diced

10 oz. white onion, finely diced

1 1/2 Tbsp. minced garlic

2 Tbsp. tomato paste

1 1/4 Cups red wine

3 Cups tomato puree

3 Cups beef stock

5 1/2 oz. minced sun-dried tomatoes

2 fresh sprigs of rosemary

2 fresh bay leaves

1 tsp. granulated sugar

1 lb. gemelli pasta, cooked

salt & pepper to taste

Preheat large pot over medium high heat. Add the V&V Supremo® Pre-Cooked Pork Chorizo Crumble, reheat until lightly brown. Remove from pot. Set aside. Reduce heat to medium. Drizzle 2 tbsp. olive oil, add pasta and sauté until translucent.
Add garlic, cook for 2 minutes. Incorporate tomato paste, brown for 3 minutes. Deglaze with wine and reduce.
Return the V&V Supremo® Pre-Cooked Pork Chorizo Crumble back to pot, pour tomato puree and beef stock. Add sun dried tomatoes, rosemary, bay leaves and sugar. Season with salt & pepper to taste. Simmer for 1 hour.
Serve 3/4 C sauce over 5 oz. gemelli pasta. Top with V&V Supremo® Grated Sierra® Cotija Cheese.

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