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.
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.
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.
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Comments
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This looks amazing! I have loved all of the recipes I have tried from your blog so far! Thank you for helping me learn to cook! Do you know if this sauce freezes well? I halved it but it is just two of us and still looks like a lot of sauce. Thank you!
Miranda
Yes, absolutely it freezes well. You just had to warm it slowly when you thaw it out so it thickens back up. Thank you so much!