Chorizo Bolognese

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Chorizo instead of ground beef. Who knew how good this would be?! This sauce is chunky and loaded with flavor.
Easy

Chorizo Bolognese

Ingredients

For 4 Servings

Recipe

  • 1.5 pounds fresh chorizo, casing removed
  • 1 tablespoon olive oil
  • 1 .66 oz container of fresh basil, leaves picked and chopped
  • 3 sprigs rosemary, leaves picked
  • 1 large onion,chopped
  • 4 cloves garlic, minced or crushed
  • 1/4 teaspoon red crushed pepper or more to taste
  • Salt and pepper (I also used a bit of Lawry's Seasoning Salt)
  • 1 cup red wine
  • 4 fresh Roma tomatoes, chopped
  • 2 tablespoons brown sugar
  • 1 pound spaghetti (or noodle of your choice)
  • 9 ounces mozzerrella cheese, torn into pieces

Chorizo Bolognese Directions

  1. In a large skillet over medium high heat, fry the chorizo. As it is cooking, chop it into small pieces with a spatula. It should look like ground beef. Fry for about 5-7 minutes or until done. Remove from pan and put into a bowl and set aside. In same skillet, heat olive oil, then add garlic and fry for 1 minute. Then add rosemary and basil and cook for another minute. Add onion and mix well. Cook for another 1-2 minutes. Add chorizo, red crushed pepper, salt and pepper, mix well. Add the wine and cook for 30 seconds. Add the tomatoes and brown sugar. Mix well. Reduce heat to low or simmer and cook for 15-30 minutes. 
  2. While the meat mixture is cooking, cook the pasta in boiling salted water till al dente. Reserve 1/2 cup of the pasta water and drain out the rest. 
  3. If needed, add the reserved pasta water to the chorizo (if you feel you want more liquid).
  4. Put bolognese over pasta on individual plates. Top with mozzerella. Enjoy!

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