Smoky Chorizo Bolognese
This smoky Chorizo Bolognese is a rich, hearty mince and chorizo pasta sauce. Easy, flavour-packed, family-friendly, and perfect with spaghetti or tagliatelle.
Servings 4
Calories 603kcal
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Ingredients
- 500 g Minced Beef (ground 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 (tomato sauce)
- 600 ml Beef Stock
- 2 tablespoon Tomato Puree (tomato paste)
- 100 ml Red Wine
- 100 ml Milk use full fat milk
- 1 teaspoon Sugar
- Salt and Pepper
Instructions
- Heat 1 tablespoon of olive oil in a large casserole or deep pan over a medium-high heat. Add the minced beef and fry until browned, breaking it up with a spoon as it cooks. Transfer the beef to a plate and reduce the heat to medium.1 tablespoon Olive Oil, 500 g Minced Beef (ground beef)
- Add the chopped chorizo, onion, garlic, carrot and celery to the same pan. Cook for 4-5 minutes until the vegetables have softened and the chorizo has released its oils.200 g Chorizo, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery Stalk
- Stir in the thyme, rosemary and bay leaves and cook for a further 30 seconds to release their flavour.1 teaspoon Dried Thyme, 1 teaspoon Rosemary, 2 Bay Leaves
- Pour in the passata, tomato purée, beef stock, red wine, milk and sugar. Return the browned beef to the pan, stir well, then cover and simmer gently on a low heat for 1 hour until thick and rich. Season to taste and serve with pasta cooked al dente, grated Parmesan and fresh basil.300 ml Passata (tomato sauce), 600 ml Beef Stock, 2 tablespoon Tomato Puree (tomato paste), 100 ml Red Wine, 100 ml Milk, 1 teaspoon Sugar, Salt and Pepper
Notes
- Finely chop vegetables – Use a mini chopper for the onion, garlic, carrot, and celery to help them melt into the sauce.
- Cut chorizo small – Use a sharp knife to chop the chorizo into very small pieces for even flavour distribution.
- Simmering time – Cook the bolognese gently on low heat for 1 hour with the lid on; alternatively, cook in a slow cooker on low for 6 hours.
- Flavour development – The sauce tastes even better the next day, making it ideal for batch cooking or meal prep.
- Serving tip – Serve with pasta cooked al dente, freshly grated Parmesan, and torn basil leaves for the best flavour.
Nutritional Information (Approximate)
Calories: 603kcal | Carbohydrates: 17g | Protein: 35g | Fat: 41g | Saturated Fat: 15g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 1027mg | Potassium: 1144mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3209IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 6mg
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