Spicy Chorizo Bolognese
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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!
If you’ve ever wondered whether chorizo belongs in spaghetti bolognese, my answer is a very confident yes. It’s definitely a twist on tradition, but the payoff is big — rich, smoky flavor that takes this sauce in a whole new direction.
It might raise an eyebrow or two from purists, but this is one of those times when bending the rules is absolutely worth it. Once you taste it, you’ll understand why this version has earned a regular spot in my dinner rotation.
For another special chorizo pasta recipe, make this red wine spaghetti with chorizo next!
Ingredient notes
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.
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 kale caesar salad or a crisp leafy salad with a creamy balsamic vinaigrette are our go-to sides with this chorizo bolognese. Or add a serving of roasted root vegetables or roasted acorn squash.
A glass of red wine or a negroni is the perfect thing to sip with dinner!
Recipe FAQs
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.
Spicy Chorizo Bolognese Recipe
Ingredients
- 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
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.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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More chorizo recipes
For more inspiration, check out all of our pasta recipes!
Excellent weeknight dinner. As tasty as something you’d find in a restaurant. What a great idea!
Super delicious!
Marion again…hubby is eating dinner, eyes got wide at the first bite then SILENCE! With a mouthful he says…this is really good baby! What better compliment than that!
I forgot to add that aside from using fresh tomatoes, I followed the recipe EXACTLY! I added NOTHING but extra garlic as we LOVE it here!
I’m so happy that you loved the recipe!!
The sauce is simmering as I type. It smells so FREAKIN’ GOOD! I have NEVER eaten anchovies in my life so I have NO idea what to look for in taste. Having said that…it tastes as good as it smells! This was the first recipe that came up that caught my eye enough to try, I’m SO glad I did. I am planning to make it again without the anchovies to “taste” the difference IF any. I have a sh..load of tomatoes so I blanched them then crushed them. I LOVE cooking from scratch & this is so easy. My son is packing his lunch for work & he keeps dipping bread into the sauce saying, mmmmm… It IS REALLY good, looking forward to dinner tonight. Not sure what type of pasta I’ll use but I have bread baking in the oven & going out to my garden for veggies for a HUGE salad. THANK YOU for making this so easy. I can’t wait to try your other recipes.
What could I use instead of balsamic vinegar?
Tastes real good without it but I’d like to try it the way the recipe says first.
Balsamic vinegar is like a sweeter and maltier red wine vinegar. So you could try using red wine vinegar with some honey or sugar. 🙂
Have you done this in a slow cooker? Thinking it would be fine, but I didn’t know if the anchovies would affect it?
I haven’t tried it, but a lot of the flavor comes from caramelizing the onions and tomato paste. Once you’ve done that the recipe is half made so a slow cooker might not be worth it. If you really want to just put everything into your slow cooker and let it do all the work, you’ll probably want to add some sugar or honey at the end for flavor. 🙂
This recipe is fantastic. Thank you!
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
I made this recipe for the first time a while ago and ever since then I absolutely CRAVE it. I’ve made it a few times now and it’s always a hit! I add a tablespoon of red pepper flakes before letting it simmer because I like an extra kick. THANK YOU for this recipe – it’s definitely in my top 10!
I almost made this recipe for dinner again last night but I wouldn’t find any chorizo. I’m so happy to hear you love it as much as I do!
This dish is perfect! It’s so delicious, so easy to make, and you end up with enough sauce to feed a family of four twice. I made this a few weeks ago for the first time and it was so incredibly good I wanted to get it back onto our meal plan right away, but thought I better show some restraint so that the kids don’t get bored of it. I, on the other hand, think I could happily eat this a few times every week.
I’m curious if you’ve tried it with Italian sausage instead of Chorizo? Does it lose flavour? My guess is the Chorizo is the secret ingredient, and I don’t think I want to mess with perfection.
I love that this recipe was a hit! I think it could be great with Italian sausage, too. Especially if it were spicy. Even if it weren’t quite as good as the chorizo it would still be delicious. 🙂
I’m so happy to hear you agree!!
Beautiful photos! I’m eager to try Barilla’s new GF line. 🙂
You’re going to love it! It’s a great gf option. 🙂
Yum, this looks so great! I guess I need to start adding chorizo to my bolognese haha
You so do! Seriously, it makes the dish!
You totally need to try it. It seriously amazing!
I never thought of using chorizo in bolognese but now I NEED to try it this way! This sounds so amazing, I love chorizo!
Thank you so much! It seriously changes everything. I’m never going back to regular bolognese!
Ha ha at least we both didn’t know! Trust me girl, the chorizo is so where it’s at!