Go Back
–+ servings
Chorizo bolognese with herbs and spaghetti
Print Pin
5 from 7 votes

Smoky Chorizo Bolognese

Smoky and rich, this delicious chorizo bolognese packs a punch in flavour and elevates the humble (but still very tasty) bolognese, to the next level. Serve with spaghetti and fresh basil for a hearty and warming dinner.
Course Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Calories 603kcal
Author Beth Sachs

Equipment

  • Mini Chopper
  • Chopping Board
  • Knife
  • Shallow Casserole
  • Wooden Spoon
  • Measuring Jug
  • Measuring Spoons

Ingredients

Metric - US Customary
  • 500 g Minced Beef
  • 1 tablespoon Olive Oil
  • 200 g Chorizo cured sausage
  • 1 Onion peeled and finely chopped
  • 2 Garlic Cloves peeled and finely chopped
  • 1 Carrot peeled and finely chopped
  • 1 Celery Stalk finely chopped
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Rosemary
  • 2 Bay Leaves
  • 300 ml Passata
  • 600 ml Beef Stock
  • 2 tablespoon Tomato Puree
  • 100 ml Red Wine
  • 100 ml Milk use full fat milk
  • 1 teaspoon Sugar
  • Salt and Pepper

Instructions

  • Heat a tablespoon of olive oil in a casserole and fry the minced beef until it changes colour. Remove to a plate and turn down the heat to medium.
    1 tablespoon Olive Oil, 500 g Minced Beef
  • Add the chorizo, onion, garlic, carrot and celery and cook for 4-5 minutes.
    200 g Chorizo, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery Stalk
  • Add in the dried thyme, freshly chopped rosemary and bay leaves, give it a stir.
    1 teaspoon Dried Thyme, 1 teaspoon Rosemary, 2 Bay Leaves
  • Add the passata, tomato puree, beef stock, red wine, milk, sugar, and the browned beef back into the pan and simmer on a low heat for 1 hour with the lid on. Season and serve with pasta, grated Parmesan and fresh basil.
    300 ml Passata, 600 ml Beef Stock, 2 tablespoon Tomato Puree, 100 ml Red Wine, 100 ml Milk, 1 teaspoon Sugar, Salt and Pepper, 500 g Minced Beef

Video

Notes

Top Tips:
  • I recommend using a mini chopper to finely chop the onion, garlic, carrot and celery.
  • Use a sharp knife to cut the chorizo into as small pieces as you can manage.
  • Simmer the bolognese on a low heat for 1 hour with the lid on. Alternatively you can cook the bolognese in a slow cooker on the low setting for 6 hours.
Variations:
  • Make it spicy by using spicy chorizo sausage and 1 teaspoon of chili powder.
  • Turn it into a bolognese pasta bake by stirring through cooked pasta, spooning it into a baking dish and topping with mozzarella and Parmesan. Bake in the oven for 15-20 minutes until golden and bubbling.
  • Add a teaspoon of marmite to the bolognese to give it a delicious savoury taste.
  • Use 2 tablespoons of ketchup in place of the tomato puree and sugar.
  • Up the vegetables and add chopped mushrooms and peppers.
  • Serve with wholewheat pasta for increased fibre.
  • Add a tablespoon of sun-dried tomato pesto for extra flavour.
Storage: Store the cooked bolognese in the fridge for up to 3 days. The flavour will improve over time. Leftovers can be reheated in the microwave or frozen for up to 3 months.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Smoky Chorizo Bolognese
Amount per Serving
Calories
603
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Cholesterol
 
123
mg
41
%
Sodium
 
1027
mg
45
%
Potassium
 
1144
mg
33
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
35
g
70
%
Vitamin A
 
3209
IU
64
%
Vitamin C
 
12
mg
15
%
Calcium
 
100
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter