Slow-Simmered Spaghetti Bolognese with Chorizo

Name: Slow-Simmered Spaghetti Bolognese with Chorizo
Prep time: 40 min
Cook time: 270 min
Total time: 310 min
Yield: 8
Ingredients: 500 g beef mince; 6 rashers thick-cut rindless bacon; 120 g chorizo, chopped; 500 g dried spaghetti; 500 g mixed mushrooms, finely chopped; 6 carrots, finely chopped; 4 large white onions, finely chopped; 10 cloves garlic, finely chopped; 1 hot red chilli, finely chopped; 3 tbsp olive oil; 750 ml red wine; 150 g tomato puree; 2 cans chopped tomatoes; 2 bay leaves; 8 basil leaves; 1 tbsp dried oregano; 1 beef stock cube; 1 tbsp brown sugar; 1 tbsp English mustard; 1 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 tsp Worcestershire sauce; 60 ml milk; 50 g grated Parmesan, plus extra to serve; 1 baguette, to serve

This rich spaghetti bolognese builds deep flavor from beef, bacon, chorizo, mushrooms, red wine, and slow-cooked tomatoes. A splash of milk at the end softens the acidity and gives the sauce a silky, rounded finish.

Servings8 Portions

Prep Time40 Mins

Cook Time270 Mins

Difficulty

Intermediate

Ingredients

beef mince
500 g
thick-cut rindless bacon
6 rashers
chorizo, chopped
120 g
dried spaghetti
500 g
mixed mushrooms, finely chopped
500 g
carrots, finely chopped
6
large white onions, finely chopped
4
garlic, finely chopped
10 cloves
hot red chilli, finely chopped
1
olive oil
3 tbsp
red wine
750 ml
tomato puree
150 g
chopped tomatoes
2 cans
bay leaves
2
basil leaves
8
dried oregano
1 tbsp
beef stock cube
1
brown sugar
1 tbsp
English mustard
1 tbsp
soy sauce
1 tbsp
rice wine vinegar
1 tbsp
Worcestershire sauce
1 tsp
milk
60 ml
grated Parmesan, plus extra to serve
50 g
baguette, to serve
1

Step-by-Step Instructions

Heat 2 tbsp olive oil in a large heavy-based saucepan over high heat. Add the garlic, onions, red chilli, and carrots, then stir until sizzling. Reduce the heat to medium, cover, and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Add the mushrooms, season with salt and black pepper, cook for 3 minutes, then stir in a splash of the red wine.

Meanwhile, heat the remaining 1 tbsp olive oil in a separate frying pan over medium heat. Fry the bacon for about 5 minutes, until crisp, then transfer it to a board and roughly chop. Add the beef mince to the same pan and cook for about 5 minutes, breaking it up with a spoon, until browned and cooked through. Stir the beef and chopped bacon into the vegetable mixture, then add about one-quarter of the remaining wine.

Stir in the tomato puree and cook for 1 minute to deepen its flavor. Add the chopped tomatoes, chorizo, bay leaves, basil, oregano, beef stock cube, brown sugar, mustard, soy sauce, rice wine vinegar, and Worcestershire sauce. Mix well, then simmer over medium-low heat with the lid slightly ajar for about 4 hours. Stir regularly and add the remaining wine gradually as the sauce reduces; by the end, it should be thick, glossy, and deeply flavored.