Veal and chorizo ragu (oh my goodness 😍🤤).

1. Chop all ingredients

2. Brown the onion

3. Add Chorizo and brown. When it begins to release the fat, add garlic.

4. Add meat Sauté well until it begins to brown.

5. Add tomato Both raw and canned.

6. Pour the red wine One glass for you, and another for the stew. I have poured the wine in the tomato can to make the most of it and get all the product out. So that nothing is lost.

7. Remove Stir everything well. If you see that it has become too thick you can add more wine or a glass of water.

8. Cooking on low heat Let it start to cook and when it starts to "chup chup" lower the heat (I have set the vitro to 3) and let it cook for about 3 hours until it has reduced well and has been a thick ragout ji and rich. You see how it tastes and adjust to taste.

9. Prepare the pasta and plate it I have prepared spaghetti, but you can use whatever you like :) You can serve it with the same wine you cooked it with. I used a "Terre Siciliane" from 2015.