Spicy Chorizo Bolognese Recipe
User Reviews
5
Spicy Chorizo Bolognese Recipe
Description
The recipe begins by cooking spaghetti until al dente and coating it lightly with olive oil. Meanwhile, onion is sautéed until golden, then anchovies (for umami depth) and garlic are added briefly. Tomato paste is caramelized for a few minutes before adding crumbled fresh chorizo and ground beef, which cook through and meld flavors.
Crushed canned tomatoes and balsamic vinegar create a rich simmering sauce with a balance of acidity and sweetness, enhanced by the spiced meat. Seasoned with salt and optionally topped with fresh mozzarella, grated Parmesan, parsley, and chili flakes, this bolognese has a complex taste combining savory, spicy, and tangy notes.
The anchovies add a subtle richness but can be omitted if undesired. Using fresh uncooked chorizo rather than cured Spanish varieties is essential to achieve the intended texture and flavor profile.
Ingredients
- 1 lb. spaghetti gluten-free, if needed, or linguini or fettuccini, dry
- 2 teaspoons olive oil plus oil for the pasta
- 1 large onion finely minced
- 3 anchovies minced (optional, see notes, packed in oil
- 4 cloves garlic finely minced
- 4 tablespoons tomato paste
- 1 lb fresh chorizo removed from casings and crumbled (see notes)
- 1 lb ground beef
- 28 ounce crushed tomatoes canned
- 2 tablespoons balsamic vinegar
- salt to taste, sea salt
- mozzarella optional toppings, fresh mozzarella, grated parmesan
- parmesan
- black pepper
- parsley
- chili flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat.
- While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium heat. Add the onion and let it cook until it is golden brown, about 6-7 minutes. Add the anchovies (if using) and the garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 3 minutes to let it caramelize.
- Add the chorizo and ground beef and let them cook through. Add the crushed tomatoes and balsamic vinegar and let the pot simmer gently for 10 minutes. Season to taste with sea salt.
- Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.
Notes
- Anchovies contribute additional richness and depth; omit only if you dislike them.
- Use fresh uncooked chorizo (similar to breakfast sausage in color) rather than cured Spanish chorizo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 443kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 1126mg | 47% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
