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Spicy Chorizo Bolognese is off the charts delicious. From now on, bolognese should always be made with chorizo. It's an easy to make and healthy dinner recipe that is naturally gluten-free and can easily be made paleo + Whole30 compliant.  | theendlessmeal.com

Spicy Chorizo Bolognese

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Description

Spicy Chorizo Bolognese is off the charts delicious. From now on, bolognese should always be made with chorizo. It’s an easy to make and healthy dinner recipe that is naturally gluten-free and can easily be made paleo + Whole30 compliant.


Scale

Ingredients

  • 1 lb. dry spaghetti, linguini, or fettucini (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 garlic cloves, finely minced
  • 4 tablespoons tomato paste
  • 1 lb. fresh chorizo, removed from casings and crumbled (see notes)
  • 1 lb. ground beef
  • 128-ounce can crushed tomatoes
  • 2 tablespoons balsamic vinegar
  • Sea salt, to taste
  • Optional toppings: fresh mozzarella, grated parmesan, black pepper, parsley, chili flakes

Instructions

  1. 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.
  2. While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high 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.
  3. 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.
  4. Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.

Notes

The anchovies make this dish extra rich and delicious and I encourage you to use them. If you’re really leery about them (or don’t have any on hand) you can omit them.

For this recipe, you want to buy fresh, uncooked chorizo. It will look similar to a breakfast sausage, only red in color. Don’t use cured Spanish chorizo.

I’ve placed this recipe in both the paleo and Whole30 categories, even though pasta is neither of those things. The sauce is compliant with both diets, but make sure to read labels on the chorizo if you’re doing the Whole30.

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