Name: Chorizo and White Bean Ragu
Ingredients: 1/2 cup extra virgin olive oil; 2 carrots, finely diced; 1/4 bunch celery, finely diced; 1 onion, finely diced; 3 cloves garlic, minced; 7 tomatoes, coarsely chopped; 1/3 cup white wine; 2 sachets (100g) tomato paste; 1/3 cup water; 825g tin cannellini beans, drained and rinsed; Seasoning, to taste; 1/4 bunch thyme, half leaves picked, half sprigs for garnish; 1/4 bunch oregano, leaves picked, finely sliced; 1/4 bunch basil, leaves picked, finely sliced; 500g Don Chorizo, sliced thinly on angle; 1 loaf ciabatta, sliced and toasted

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In a heavy based saucepan heat 1/4 cup olive oil. Saute carrot, celery, onion, garlic and tomato until soft
Deglaze pan with white wine, add tomato paste and water. Simmer for thirty minutes, adjusting consistency with water if necessary
Add beans, season and stir through herbs. Transfer to cast iron serving pan and keep warm
Heat remaining olive oil and pan-fry chorizo. Add chorizo to beans, reserving pieces for garnish
To serve, transfer ragu to cast iron serving pan and heat through. Garnish with chorizo and thyme sprigs. Serve on wooden board with toasted ciabatta

In a heavy based saucepan heat 1/4 cup olive oil. Saute carrot, celery, onion, garlic and tomato until soft
Deglaze pan with white wine, add tomato paste and water. Simmer for thirty minutes, adjusting consistency with water if necessary
Add beans, season and stir through herbs. Transfer to cast iron serving pan and keep warm
Heat remaining olive oil and pan-fry chorizo. Add chorizo to beans, reserving pieces for garnish
To serve, transfer ragu to cast iron serving pan and heat through. Garnish with chorizo and thyme sprigs. Serve on wooden board with toasted ciabatta

In a heavy based saucepan heat 1/4 cup olive oil. Saute carrot, celery, onion, garlic and tomato until soft
Deglaze pan with white wine, add tomato paste and water. Simmer for thirty minutes, adjusting consistency with water if necessary
Add beans, season and stir through herbs. Transfer to cast iron serving pan and keep warm
Heat remaining olive oil and pan-fry chorizo. Add chorizo to beans, reserving pieces for garnish
To serve, transfer ragu to cast iron serving pan and heat through. Garnish with chorizo and thyme sprigs. Serve on wooden board with toasted ciabatta