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.
- 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
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.
Add the chorizo, onion, garlic, carrot and celery and cook for 4-5 minutes.
Add in the dried thyme, freshly chopped rosemary and bay leaves, give it a stir.
Add the passata, tomato puree, beef stock, red wine, milk and sugar and simmer on a low heat for 1 hour with the lid on. Season and serve with pasta, grated Parmesan and fresh basil.
- 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.
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.
- 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.
Smoky Chorizo Bolognese
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.