Spaghetti Bolognese is a real favourite in our house. I like to make ours pretty rich in flavour anyway, but this one takes it up a notch by adding chorizo to the meat base for a smoky twist. This recipe is super-simple to chuck together – hope you enjoy it as much as we do.
READY IN 55 MINUTES
SERVES 4
1 tsp olive oil
220g chorizo, cut into small chunks
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
250g beef mince
220ml beef stock
160ml red wine
5 tomatoes, cut into chunks
1 tbsp tomato purée
1 tsp smoked paprika
2 bay leaves
1 tbsp caster sugar
salt and pepper
TO SERVE
400g spaghetti
grated Parmesan
1. Heat a large, deep frying pan over a medium heat and add the olive oil. First up chuck in the chorizo chunks. Stir it around the pan for a couple of minutes to start releasing the oils, then add the onion and stir through until they take on the red colour from the chorizo oil. Cook the onions for a good 5 minutes, stirring frequently, then add the garlic and cook for another minute, again stirring well.
2. Next tip in the beef mince; really break it down with your spatula into smaller chunks as you mix. Keep cooking until the mince is fully browned, then add all the remaining ingredients and season with pepper. Give it a really good stir, bring to a simmer, then reduce the heat and continue to simmer for about 45 minutes, or until the sauce has reduced down and you have a flavour-packed bolognese. Have a little taste as you go if you want to make any adjustments and remember to take out the bay leaves.
3. Meanwhile, cook the spaghetti according to the packet instructions and serve up with a fresh grating of Parmesan on top and some extra seasoning.
VIRGIN TIP
This bolognese also goes brilliantly with courgetti (spiralised courgettes) instead of spaghetti – serve with a green salad for a healthy vibe.