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!
Ingredients
1lb.dry spaghetti, linguini, or fettuccini, gluten-free, if needed
2teaspoonsolive oil, plus oil for the pasta
1largeonion, finely minced
3anchovies packed in oil, minced (optional, see notes)
4clovesgarlic, finely minced
4tablespoonstomato paste
1lbfresh chorizo, removed from casings and crumbled (see notes)
1lbground beef
28ouncecan crushed tomatoes
2tablespoonsbalsamic 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.
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
The anchovies make this dish extra rich and delicious and we 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. Don't use cured Spanish chorizo.