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Chorizo Bolognese

We’ve been so busy with work on our property in the last month that we have been concentrating on simple quick dishes… This dish is a variation on the popular spaghetti Bolognese sauce but with added chorizo (Spanish pork sausage with paprika) and substituting the spagetti for Rigatoni Pasta. Our method involves frying lean steak mince with sliced chorizo then combining with our favourite sweet “basilly” tomato sauce.

This tomato sauce just seems to work with everything we combine it with. What makes it so good is the savoury flavour it gets from using stock (chicken or vegetable) and a touch of sweetness which we normally achieve by adding Marsala wine (or a touch of sugar, or both!) with sieved tomatoes as the tomato base.

This is a great weekday dish and is very straight-forward to make. No chorizo? Just take that out and you have a great “spag-bol”.

Chorizo Bolognese Recipe

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  • 250g pack lean minced steak beef
  • 120g chorizo sausage
  • 1 small onion
  • 1 tsp minced garlic
  • 500g passata or pureed tinned tomatoes
  • 1 tsp tomato puree
  • 1 glass Marsala, Madeira or red wine
  • 1/2 cup chicken stock
  • 1 tsp Worcestershire Sauce
  • 1 tsp paprika
  • 1/2 tsp dried mixed herbs
  • Small pinch of dried chilli flakes
  • 1 tsp sugar
  • Salt and black pepper to taste
  • Around 10 fresh basil leaves, finely chopped (more if you like)


Brown the mince

  • In a frying pan heat 1 tbsp vegetable oil and add the minced beef. Fry on a high heat for 1-2 minutes.
  • Slice the chorizo into rings and add to the mince.
  • Fry together on a high heat until the mince is cooked and slightly browned.
  • Allow to cool a little then pour out onto kitchen paper to absorb the oils. Turn over a few times onto fresh kitchen paper to absorb the majority of the oil (we don’t want a greasy sauce later).

For the sauce:

  • In a sauce pan soften the onions in 1 tbsp olive oil, 3 minutes (medium-low heat)
  • Add the garlic and fry for a further 1 minute
  • Add the tomato puree and fry for 1 minute
  • Pour in the glass of wine and turn up the heat to evaporate the alcohol. The mixture should be deep in colour and thick.
  • Add the passata, stock, paprika, Worcestershire sauce, mixed herbs, chilli flakes, sugar and salt and pepper and stir well to combine
  • Add the beef and chorizo and stir well
  • Turn down the heat to low and simmer for 20-25 minutes, stirring occasionally.
  • In the meantime cook the pasta according to the pack instructions
  • Taste for seasoning and stir in the fresh basil
  • Mix the bolognese sauce with the pasta, or alternatively top over the pasta.
  • Serve, topped with freshly grated parmesan cheese
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  1. How much is in a glass of wine? I don’t drink alcohol, and I’ll be subbing it with stock, but I was just curious about the amount. Everything else looks great, and I love the use of different meats.

    • Mongolian Chef

      About 200ml to be precise :) you don’t need to sub with extra stock though, just use the normal amount

  2. Louise

    How many people does this recipe serve?

    • Mongolian Chef

      2 Persons

  3. buller

    Would substituting mince for diced beef and slow cooking it in the oven be okay?

    • The Mongolian Chef

      That would result in a delicious stew, let us know how it turned out.


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