Wednesday, 25 May 2016

Recipe - Smoky chorizo bolognese

Over the years I have tried MANY bolognese recipes.

Some that use an absolute ton of ingredients, some that are very simple, some that use red wine, some that don't....

You get the idea?

There are literally thousands of different ingredient combinations and methods it really is a minefield.

Luckily, after lots of trial and error, I discovered the perfect bolognese with minimum ingredients but maximum flavour.

It never fails me and is a staple on our weekly menu now.

The addition of chorizo is a little touch I like but you could easily make this as a traditional bolognese without it too.

print recipe

Smoked chorizo bolognese
A little twist adds a delicious smokiness and subtle kick to an italian classic.
  • 500g Beef mince
  • 1 Onion, diced
  • 1 Carrot, diced
  • 1 Stick of celery, diced
  • 2 Cloves of garlic, diced
  • 1 tbsp Tomato puree
  • 500ml Beef stock
  • 400g Chopped tomatoes
  • 4 tbsp Worcestershire sauce
  • 100g Smoked chorizo, diced
  • 7 Mushrooms, sliced
  • 350g Dried spaghetti pasta
  • A handful Parmesan cheese, grated
1. Brown the mince in a pan with some oil.2. Add the diced onion, carrot, celery, mushrooms, garlic and chorizo, then stir well.3. Coat everything in the pan with the tomato puree and cook for a few more minutes.4. Add the beef stock and let it bubble away until reduced by half.5. Add the chopped tomatoes to the pan along with the Worcestershire sauce. 6. Bring to the boil, then reduce the heat and simmer gently for 30 minutes.7. Boil a pan of salted water and add the pasta to cook for 10-15 minutes8. Arrange the spaghetti on a plate and scoop the bolognese over the top. Scatter over some parmesan and enjoy.
Prep time: Cook time: Total time: Yield: A family of 4

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