Chorizo Spaghetti Bolognese
This bolognese is packed full of flavour and very quick to make! By using the chorizo instead of the usual mince it has the delicious richness with a kick that is so irresistible. Ready on the dinner table in a flash, especially if you use the ready cooked “heat and eat” pasta.
Prep Time: 5 minutes Cooking Time: 20 minutes Serves: 4
1 pack (450g) spanish chorizo, chopped (we love Hellers)
1 tablespoon extra virgin olive oil (we love Olivado)
2 sprigs rosemary, leaves picked and chopped (we love Superb Herb)
1/4 teaspoon chili flakes
2 cloves garlic, minced
1 red onion, finely chopped
1/2 cup red wine (we love Giesen Merlot)
1 can whole tomatoes (we love Chantal Organics)
2 tablespoons brown sugar (we love Chantal Organics)
400g cooked spaghetti (we use 2 packets Diamond ‘Heat and Eat’ Spaghetti)
100g fresh buffalo mozzarella cheese
We cooked the bolognaise sauce in a Le Creuset Signature Cast Iron Casserole.
Giesen Merlot matches well with the tasty and spicy pasta dish. Bon Appetit!
Place the chorizo in a food processor and pulse until finely chopped.
Heat the oil in a large pot over medium high heat. Add the onion, chilli flakes and garlic and stir fry for 1-2 minutes. Add the chorizo and rosemary and continue to cook for 2-3 minutes. Add the wine,simmer 1-2 minutes, then add tomatoes and sugar. Cover the pot and reduce the heat and simmer for 10-15 minutes.
Heat the spaghetti according to the packet instructions.
Serve the spaghetti tossed with the chorizo bolognese, mozzarella, drizzle of olive oil, rosemary and freshly ground black pepper.
Serve with Giesen Merlot. Bon Appetit!