This twist on the classic bolognese has a gorgeous, deep and smoky flavour. It’s an easy and delicious hearty dinner ready and waiting!
Another day another food crime 😂 Traditional bolognese? Absolutely not. Bloomin’ delicious nevertheless?! Heck yes! If you’re looking for your new favourite way to use chorizo follow me…
I know, it may sound a little left field, but stick with me here. Chorizo, beef and red wine is a force to be reckoned with. But when you combine it all in a ragu, things get real good real quick. The smokiness of the chorizo and the deep flavour of the wine just takes this bolognese to new heights.
What Chorizo to use?
Ready-to-eat cured chorizo works great here. Just regular Spanish chorizo, not spicy or anything like that. You can use cooking/raw chorizo as well.
What Wine to use?
I’m no wine expert, but I usually go for something like Cabernet Sauvignon or Merlot. Doesn’t need to be fancy or expensive, but in all cases just makes sure it’s DRY (not sweet).
Two more key ingredients I throw in are Rosemary and Sun Dried Tomatoes. Rosemary goes amazingly with chorizo, whilst the sun dried tomatoes really deepen the tangy, smoky flavour of the chorizo.
Process shots: brown beef then remove (photo 1), fry chorizo, onion, carrot, celery (photo 2), stir in tomato puree then deglaze with wine (photo 3), add beef back in (photo 4), add stock, passata, bay leaves, rosemary, sun dried tomatoes and seasoning (photo 5), stir then simmer (photo 6).
Tips for the perfect Chorizo Bolognese
- Finely Dice – Important to finely dice everything, but most importantly the chorizo. Love chorizo, but large chunks in a bolognese are slightly distracting.
- Time – Crucial to simmer the bolognese for AT LEAST 1 hour 30mins. This will tenderize the beef/chorizo and marry all the flavours together.
- Consistency – Important to keep a heavy lid on the pot as you simmer or it’ll reduce too much.
You’ll notice a layer of oil form on the top from the chorizo. I recommend adding a splash of starchy pasta water and mixing that in. This will help emulsify the fats in the sauce and stop them from separating/rising to the top.
Can I make this ahead of time?
Absolutely! As it rests the flavours will actually develop further. Either store in the fridge or freezer, then defrost in the fridge overnight and reheat on the stove.
Serving Chorizo Bolognese
This obviously goes great with spaghetti (or other long-cut pasta). I love to top with parmesan and tiny fresh basil leaves. Feel free to add some roasted garlic bread (or even pesto garlic bread/cheesy garlic bread!).
What can I do with leftovers?
If you’re after another chorizo pasta recipe check out my Chicken and Chorizo Pasta!
For more similar recipes check out these beauties too:
Alrighty, let’s tuck into the full recipe for this chorizo bolognese shall we?!
How to make Chorizo Bolognese (Full Recipe & Video)
Red Wine Chorizo Bolognese
- Large Dutch Oven / Pot with Heavy Lid (for bolognese)
- Large Pot, Colander & Pasta Tongs (for spaghetti)
- Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Large Side Bowl (to transfer beef)
- Serving Spoon
- Box Grater (for carrot)
Ingredients (check list):
- 1lb / 500g Dried Spaghetti
- 1.6lb / 750g Ground Beef (preferably not too fatty, around 10% lean works fine)
- 9oz / 250g Chorizo, finely diced (see notes)
- 2 cups / 500ml Beef Stock
- 2 cups / 500ml Tomato Passata (Pureed/Sieved Tomatoes in US)
- 1 1/4 cups / 300ml DRY Red Wine (see notes)
- 1 cup / 125g Whole Sun Dried Tomatoes, finely diced
- 2 tbsp Tomato Puree
- 2 ribs of Celery, finely diced
- 2 medium Carrots, grated on box grater
- 1 large White Onion, finely diced
- 3 cloves of Garlic, finely diced/minced
- 2 large sprigs of Rosemary
- 2 Bay Leaves
- 1 tsp Sugar, or to taste
- Salt & Pepper, to taste
- Olive Oil, as needed
- Parmesan, to serve
- Basil Leaves, to serve (optional)
- Beef: Add a drizzle of olive oil to a large pot over medium high heat and add in beef. Fry and break up with your wooden spoon until it begins to brown. Season with a pinch of salt & pepper and continue frying until fully browned. Remove from pot and place in a side dish. Reduce heat to medium.
- Chorizo: Add a drizzle more oil if needed, then add in chorizo, celery, carrot and onion. Fry until the chorizo begins to crisp and release oil with the carrot, onion celery just beginning to brown. Add in garlic and fry for 1-2mins longer.
- Red Wine: Add in 2 tbsp tomato puree and fry off for a couple of minutes. Pour in red wine, deglaze the pan with your wooden spoon then leave to simmer and reduce for 5mins.
- Cook: Add back in cooked beef, then pour in beef stock and tomato passata. Add sun dried tomatoes, bay leaves, rosemary and seasoning to taste. Give it all a good stir then pop on the lid and simmer for AT LEAST 1 hour 30mins. This is important to tenderize the beef and marry all the flavours together. Take off lid and stir once or twice during.
- Pasta: Add spaghetti to heavily salted boiling water and cook until al dente. Reserve a mug of starchy pasta water before draining.
- Reduce: Once you've simmered the beef with the lid on, take it off and allow it to reduce down for 10mins or so. I recommend adding a splash of starchy pasta water to help emulsify the fats in the sauce. You won't need much, no more than 1/4cup.
- Serve: Serve bolognese over spaghetti and top with tiny basil leaves and parmesan. Enjoy!
Quick 1 min demo!
Your Private Notes:
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