Chorizo Bolognese Sauce (Salsa Boloñesa)

Chorizo Bolognese Sauce or Salsa Boloñesa can be prepared is various ways. For this bolognese recipe, I gave it a little Mexican twist by adding some Mexican chorizo, chayote and jalapeño. With this batch of sauce I prepared a big pan of baked rigatoni and some delicious eggplant parmesan. I had to stop myself from eating it like a hearty soup, but with lots of soft Italian bread! A must! This is a great sauce to prepare ahead and store in the freezer. Add to store bought breaded veal or chicken cutlets for a quick parmesan night or combine with meatballs in the slow cooker for gameday subs or hoagies. The great thing about recipes like this, is that it can be served as simple or as gourmet as you like.

Chorizo Bolognese Sauce tossed with Rigatoni and Parmesan Cheese and then baked in a 350 degree oven just until warm and cheese has melted.

Chorizo Bolognese Sauce

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Ingredients

Ingredients

• 2 carrots
• 2 stalks celery
• 1 chayote
• 1 bell pepper
• 1 red onion
• 6 cloves garlic
• 1 jalapeno
• Olive oil

More Ingredients...

• 4 strips thick cut bacon diced
• 1 pound Mexican chorizo beef or pork
• 28 ounce can whole tomatoes
• 10 ounce can whole green chiles
• 28 ounce can crushed tomatoes
• 6 ounce can tomato paste
• 1 1/2 teaspoons Mexican oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon crushed red pepper flakes
• Salt to taste
• Pepper to taste
• 3 cups low sodium beef or chicken broth I used half of each
• 1 cup dry red wine
• 2 bay leaves
• 1/2 cup Pecorino Romano cheese grated
• 1/2 cup Parmesan cheese grated

Instructions

Directions

• Roughly chop all of the vegetables listed and transfer them to the food processor. Pulse to chop finely, set aside.
• Preheat 3 tablespoons of olive oil in a large dutch oven style pot to medium heat for a few minutes. Add all of the vegetables from food proccesor. Season lightly with salt and pepper and cook for 8 to 10 minutes. Add all the tomato products  and green chiles to processor and pulse to blend until smooth, set aside.
• While the vegetables are cooking, in a separate skillet, cook the bacon until crisp, add to vegetables. In that same skillet cook the Mexican chorizo for 6 minutes, crumbling with a wooden spoon. Transfer to to pot with vegetables. Stir well to combine.
• Add the tomato mixture to pot. Stir well. Add all of the remaining ingredients listed, minus the cheese. Bring to a boil, reduce heat, cover and continue cooking for 1 to 1 1/2 hours.  The longer it cooks the better.  Add 1/2 cup of each cheese to sauce and cook for another 10 minutes. Taste for spices and herbs and adjust to taste. Yields 8  to 10 servings. Add to your favorite pasta dishes. Great for eggplant and chicken parmigana.

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Gathering the fresh ingredients

One of the few canned items I still purchase are tomato products. Great for a variety of meals.

Bacon and Mexican chorizo!

Pulse to process for finely chopped veggies.

After cooking chorizo, I like to transfer it onto a plate lined with paper towels to remove the excess oil.

Directions

1. Roughly chop all of the vegetables listed and transfer them to the food processor. Pulse to chop finely, set aside.

2. Preheat 3 tablespoons of olive oil in a large dutch oven style pot to medium heat for a few minutes. Add all of the vegetables from food proccesor. Season lightly with salt and pepper and cook for 8 to 10 minutes. Add all the tomato products  and green chiles to processor and pulse to blend until smooth, set aside.

3. While the vegetables are cooking, in a separate skillet, cook the bacon until crisp, add to vegetables. In that same skillet cook the Mexican chorizo for 6 minutes, crumbling with a wooden spoon. Transfer to to pot with vegetables. Stir well to combine.

4. Add the tomato mixture to pot. Stir well. Add all of the remaining ingredients listed, minus the cheese. Bring to a boil, reduce heat, cover and continue cooking for 1 to 1 1/2 hours.  The longer it cooks the better.  Add 1/2 cup of each cheese to sauce and cook for another 10 minutes. Taste for spices and herbs and adjust to taste. Yields 8  to 10 servings. Add to your favorite pasta dishes. Great for eggplant and chicken parmigana.

Chorizo Bolognese Sauce

Testing out a little bowl of bolognese sauce. Taste great with a little Italian style bread.

Eggplant Parmesan prepared with Chorizo Bolognese Sauce