Spicy Chorizo Bolognese
Rr Ok, let me start with, yes, I stole this cover image. You see this sauce takes ALL day to make, so by the I got to taking my dish out of the oven (I used half for baked manicotti, and froze the other half), I was so ravenous, that I plated and started eating, completely forgetting to get a photo of the finished product. so, my bad guys. my bad. BUT this is pretty much what it looks like, just a way prettier photo hahaha.
Ok, now to the good stuff! I created this recipe after watching an episode of Anthony Bourdain (God rest his soul. Still miss him!) and he was in Spain where they went to a restaurant and had Chorizo bolognese sauce over manicotti. just hearing those words were a no brainer to get started on my own. So, after MANY trials and errors, I finally perfected it, and now am handing it off to you! So enjoy!
Step one: Saute your veggies
You'll need onion, garlic, carrots, red bell peppers, and I also use mushroom because my husband loves them! but add whatever flavorful veggie into yours that you want! I've done it with celery as well and pablano peppers a couple times Essentially it will just add a bunch more complex flavors the more veggies you add.
Step two: Add your meat to brown
For this recipe I use a combination 1lb hamburger and 1lb beef or pork chorizo. Replacing the beef with italian sausage is something I do sometimes as well, but I like hamburger better for this personally. So once your onions are translucent and your carrots slightly tender, add the meat to your veggies and brown.
**tip** if you have a high fat content hamburger meat, add your hamburger first, brown that and drain some of the fat. once you do that add your chorizo.
Step three: add your sauce ingredients
add the rest of the ingredients for your sauce, and bring to a boil. While that's boiling away, Lets talk ingredients!
Tomatoes: I prefer San Marzano tomatoes and either whole and peeled or crushed. I like a chunkier sauce, so what style is just your preference. but san marzano are the best kind. They are the least watery and most flavorful!
Wine: I use for this sauce a red zinfadel., or riojo or garnacha. Some kind of spanish wine is always good! Now, Ina Garten (God bless her that queen) says to not use wine in your sauce that you wouldn't drink by it's self! Good wine, makes for good sauce! Plus you can drink it while you're cooking, so WIN WIN!
Balsamic vinegar: most grocery store balsamic vinegars are watered down, which is why they are so cheap. youre essetially pay for water. So a good balsamic vinegar is important. It should be a thick syrupy text and dark plum. I get ALL of my balsamic vinegar AND olive oils from Olive Destination located in Sioux Falls. they have pure olive oil and balsamic vinegar and crush them with other vegetables and fruits to created flavored oils and vinegars. SO good!
Tomato Pesto: I like using this in place of tomato paste because it has a little more flavor and seasoning than paste. If I feel my sauce needs a little more tomato flavor, I still add about a table spoon of paste if need be.
Step Four: bring to a boil and reduce to a low simmer. let this cook for at least 3 hours. I try and do around 5 hours. it should reduce and become thick almost like a gravy. DO NOT SKIP THIS STEP. this will add so much flavor and bring it all together!
3 peeled and dice carrots
1 whole dice onion
6 minced garlic cloves
1 diced red pepper
1lb beef or pork chorizo (I prefer brand)
2 (28oz) cans of either peeled, crushed, or dice san marzano tomatoes
1 cup whole milk
1 cup red wine
1 cup sun dried tomato pesto
3/4 cup balsamic vinegar
Palm full italian seasoning
1 teaspoon red pepper flakes
1. Drizzle your pan with olive oil (about 2 tablespoon) and add in all your veggies. saute until onions are translucent
2. add your meat and brown
3. once meat in browned, add in all other ingridients
4. bring your sauce to a boil.
5. once boiling, reduce to a simmer. cover your pan with a little spot for heat to escape, and let simmer on low for 3-5 hours.
6. once done, top on your favorite pasta. also great with baked manicotti or lasagna!