Chorizo Bolognese

This post is sponsored by Reames® and SheKnows Media.

Let’s take the classic bolognese recipe and flip it into a chorizo bolognese. This simple swap out not only gives the classic recipe a modern twist, but it really punches up the flavor while dialing down the prep.

Since chorizo usually comes fully flavored with seasonings like paprika, oregano, chili powder and a few others, you won’t need to spend hours over the stovetop sweating out flavors. Along with that, to make things even better, I’m pairing my chorizo bolognese with Reames Frozen Egg Noodles. Reames are my go-to egg noodles because they taste homemade without all the work. You’d never be able to guess they were from the frozen section of your local grocery store and not homemade. I also love that they are made from only three ingredients (flour, water and eggs), are never dried, and have no preservatives.

For the bolognese itself – this is a highly adaptable recipe. Yes, I took some liberties with the classic, but that’s what modern twists are all about, right?

Aside from that, my kids absolutely love this recipe. It’s one of their top ten comfort foods.

Chorizo Bolognese

Yield: Serves 4

Print

Ingredients

• 1/3 cup finely diced carrots
• 1/3 cup finely diced celery
• 1/3 cup finely diced onions
• 12 oz. chorizo
• 1/3 cup dry red wine
• 2 1/2 cup beef stock
• 3 tablespoons tomato paste
• 1 cup milk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon sweet smoked paprika
• 1 12 oz. Reames Homestyle Egg Noodles (can be found in the frozen section)

Instructions

In large heavy bottom pan, heat 2 tablespoons olive oil over medium-high heat.

Add the carrots, celery and onions, cook and stir until vegetables are soft and translucent, about 6-8 minutes. Add the chorizo and cook until browned, about 10-12 minutes. Add the wine and let boil while scraping up the brown bits from the bottom of the pan, about 1 minute. Add in the stock and tomato paste, let simmer, stirring occasionally for the next 30-40 minutes or until liquid is reduced by three-quarters.

In a separate pot, bring milk, garlic powder, onion powder and paprika to a slight simmer. Slowly add this to the sauce. Cover the pot three quarters of the way and let simmer for another 5-10 minutes. If the bolognese becomes too thick, add more stock 1/4 cup at a time to thin. (*Bolognese can be made up to 3 days ahead of time and kept refrigerated or kept frozen up to 2 weeks.)

In the meantime, make the Reames Frozen Egg Noodles as directed on the package.

To serve: Spoon bolognese over noodles. *Optional: Serve with burrata.