Ingredients

The following ingredients have 8 Servings
  • 1 lb. dry spaghetti, linguini, or fettuccini (gluten-free, if needed)
  • 2 teaspoons olive oil (plus oil for the pasta)
  • 1 large onion (finely minced)
  • 3 anchovies packed in oil (minced (optional, see notes))
  • 4 cloves garlic (finely minced)
  • 4 tablespoons tomato paste
  • 1 lb. fresh chorizo (removed from casings and crumbled (see notes))
  • 1 lb. ground beef
  • 28 ounce can crushed tomatoes
  • 2 tablespoons balsamic vinegar
  • Sea salt (to taste)
  • Optional toppings: fresh mozzarella, grated parmesan, black pepper, parsley, chili flakes

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat.
  • While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it is golden brown, about 6-7 minutes. Add the anchovies (if using) and the garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 3 minutes to let it caramelize.
  • Add the chorizo and ground beef and let them cook through. Add the crushed tomatoes and balsamic vinegar and let the pot simmer gently for 10 minutes. Season to taste with sea salt.
  • Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.