200g cooking chorizo, skin removed and meat finely chopped
500g minced pork
1 star anise
finely grated zest 1 lemon
200ml white wine
400g can tomatoes
2tbsp tomato purée
350ml chicken stock
8 large green peppers
Method
Heat the olive oil in a large sauté pan, add the onion and celery and gently fry for 10 minutes until really soft. Add the garlic and chorizo and cook for a further 5 minutes until the chorizo has released all its oils.
Add the pork, increase the heat and brown all over, breaking it up with a spoon. Add the star anise, lemon zest and wine and bubble for a few minutes.
Pour in the tomatoes, tomato purée and stock. Season well with sea salt flakes and black pepper and bring to the boil, then reduce to a simmer and cook for 2-3 hours, stirring occasionally and adding a splash of water or stock if it starts to reduce too far.
Preheat the oven to 200C/180C F/Gas 6. Cut the tops off the peppers and deseed them. Arrange in a roasting tin to fit snugly, drizzle with oil and season well. Roast for 15-20 minutes until softened but still holding their shape. Fill with the ragù, roast for a further 15 minutes and serve.
Recipes and photographs taken from The Spanish Pantry by José Pizarro, photography by Emma Lee (Quadrille, £28)
