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Who would have thought good old bolognese could get any better? This chorizo bolognese takes it to the next level, enhancing the familiar bold and rich flavors with added depth and smokiness and just a little hint of heat! It's simple, yet as divine as something you'd find on your plate at a restaurant!
For another special chorizo pasta recipe, make this red wine spaghetti with chorizo next!
If the question “Can you put chorizo in spaghetti bolognese?” has ever crossed your mind – then we have the answer – it's a resounding YES! It might deviate from tradition, and raise the eyebrows of purist Italian chefs, but the results speak for themselves. Sometimes bending the rules is totally worth it!
Bolognese with chorizo calls for a spread of vibrant and flavorful ingredients. This is what you need:
- Pasta: Opt for dry spaghetti, linguini, or fettuccini to carry our chorizo bolognese.
- Onion and garlic: Sautéed in olive oil, adding a sweet undertone.
- Anchovies: Makes this chorizo bolognese extra rich and delicious. Optional for those who prefer to omit them.
- Tomato paste: Adds a robust tomato flavor, making a hearty base to the sauce.
- Chorizo: Removed from castings and crumbled, fresh chorizo adds a spicy and smoky depth. Avoid cured Spanish chorizo.
- Ground beef: Combines with the chorizo for the hearty, meaty sauce.
- Crushed tomatoes: A can of crushed tomatoes adds a luscious and chunky consistency to the sauce.
- Balsamic vinegar: Adds a subtle tang to balance the flavors.
- Optional toppings: fresh mozzarella, grated parmesan cheese, black pepper, parsley, chili flakes, or fresh basil.
How to make chorizo bolognese
This spicy chorizo bolognese not only packs a punch with its bold flavors but also keeps things uncomplicated for a hassle-free, simple dinner. This is how it's done:
- Cook pasta: Boil in salted water in a large pot. Once al dente, drain and put the pasta back into the pot with olive oil.
- Make chorizo bolognese: Sauté some onion on medium heat until golden brown, then toss in anchovies and garlic for depth of flavor. Stir in tomato paste until caramelized. Add the chorizo and beef, cooking through before adding the crushed tomatoes and balsamic vinegar. Let it simmer together for 10 minutes and then season to taste.
- Serve: Serve the steaming, luscious chorizo bolognese over pasta with any or all of the optional toppings. Dinner is served!
What to serve with chorizo bolognese
This gorgeous chorizo bolognese is special enough to work as a standalone meal. But if you'd like to add some sides, these go very well:
A glass of red wine or a negroni is the perfect thing to sip with dinner!
How do I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Chorizo bolognese sauce freezes very well, so make a double portion and freeze half in a reusable freezer bag. The next time you're reaching for your phone to order in, open your freezer instead!
What chorizo should I use?
You want fresh, uncooked chorizo sausages. It will look similar to a breakfast sausage, only red. Avoid cured Spanish chorizo.
What wine pairs well with chorizo bolognese?
We would go with red wine for this dish – a chianti is a classic choice, but a merlot or zinfandel works well, too. If you only drink white, a chardonnay would be our top pick.
- 1 lb. dry spaghetti, linguini, or fettuccini (gluten-free, if needed)
- 2 teaspoons olive oil (plus oil for the pasta)
- 1 large onion (finely minced)
- 3 anchovies packed in oil (minced (optional, see notes))
- 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 can crushed tomatoes
- 2 tablespoons balsamic vinegar
- Sea salt (to taste)
- Optional toppings: fresh mozzarella, grated parmesan, black pepper, parsley, chili flakes
- 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.1 lb. dry spaghetti, linguini, or fettuccini
- 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.2 teaspoons olive oil, 1 large onion, 3 anchovies packed in oil, 4 cloves garlic, 4 tablespoons tomato paste
- 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.1 lb fresh chorizo, 1 lb ground beef, 28 ounce can crushed tomatoes, 2 tablespoons balsamic vinegar
- Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.Optional toppings: fresh mozzarella, grated parmesan, black pepper, parsley, chili flakes
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.