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Chorizo Bolognese Sauce



  • 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



  • 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.