Name: Easy Chorizo Bolognese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 10 ounces rigatoni; 1 tablespoon olive oil; 1 medium onion (finely diced); 1 medium carrot (finely diced); 2-3 celery stalks (finely diced); 4 garlic cloves (finely chopped); 5 ounces chorizo sausage (finely diced); 1 pound lean ground beef; 2 tablespoons tomato paste; 1/4 cup dry red wine; 2 tablespoons fresh rosemary (finely chopped); 1 tablespoon fresh thyme (finely chopped); 2 bay leaves; 2 cups tomato sauce (passata); 1 cup low-sodium beef stock; 1/3 cup Parmesan cheese (freshly grated); Salt and freshly ground black pepper to taste; A handful fresh parsley (roughly chopped)

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This easy chorizo bolognese is a deliciously smoky twist on the Italian classic! The rich sauce is truly something else, and you can have it on the table in under an hour.

If you love a good bolognese, try my Easy Lamb Bolognese or Gnocchi Bolognese next!

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There comes a point where you've made enough classic spag bol to want to shake things up, and this easy chorizo bolognese is the perfect alternative.

It's everything you love about a proper ragu (deeply flavorful and properly comforting) with the smoky, paprika-rich edge that only chorizo can bring.

The sauce comes together in about 40 minutes start to finish, and it's exactly the kind of recipe that turns a Tuesday night into something a bit special.

Why you'll love this chorizo bolognese

You get the perfect smoky depth quite effortlessly because the chorizo does the work that normally takes hours of simmering.
The sauce freezes beautifully, so you can easily make a double batch!
It's a clever twist on a beloved classic, so it feels new while still hitting every comfort-food note.

What you'll need

Chorizo - Use Spanish cured chorizo, the firm kind you'll find in the deli section. It needs to be properly cured so it can render its lovely orange-red oil into the pan. I dice it small, so it distributes evenly through the sauce.

Lean ground beef - I go for 5% fat beef mince because the chorizo brings plenty of fat of its own. If you can only get fattier mince, just drain off some of the fat after browning.

Soffritto base (onion, carrot, celery) - The classic Italian ragu starting point. Dice everything small so it melts into the sauce.

Tomato paste and passata - Tomato paste deepens the flavor at the start; passata gives the sauce its body. If you're in the US and can't find passata, look for tomato sauce in the Italian section; it's the same thing under a different name.

Dry red wine - Any dry red you'd happily drink works here. Merlot, Cabernet Sauvignon and Chianti all give the sauce that lovely depth. If you'd rather not cook with wine, swap it for an extra splash of beef stock and a teaspoon of balsamic vinegar.

Fresh rosemary and thyme - Fresh is honestly worth it here. The herbs are doing a lot of work alongside the chorizo. If you only have dried, use about a third of the quantity called for.

Rigatoni - Ridges and tubes hold a chunky ragu like this perfectly. If you don't have rigatoni, tagliatelle, pappardelle or penne all work beautifully.

Pro tip

When you add the diced chorizo to the pan, let it cook for a good 2-3 minutes before adding anything else. You're looking for that gorgeous orange-red oil to release into the pan.

How to make bolognese with chorizo

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large deep pan or Dutch oven and add the onion, carrot and celery. Cook for 8-10 minutes until softened. Add the garlic and cook for a further minute, then stir in the chorizo and cook for 2-3 minutes until it has released its oil.

Add the ground beef and cook for 5 minutes until no longer pink, breaking it up as you go.

Stir in the tomato paste and red wine and cook for a minute, then add the rosemary, thyme, bay leaves, tomato sauce and beef stock. Stir well to combine.

Bring the sauce to a boil, then lower the heat and simmer for 20 minutes until thickened to your liking. Meanwhile, cook the rigatoni in a large pot of well-salted boiling water until al dente. Reserve 1-2 cups of pasta water before draining.

Add the drained pasta to the sauce and toss well until every piece is coated. Stir in the grated Parmesan, adding a splash of pasta water if needed to loosen the sauce.

Substitutions and variations

Make it creamy by stirring in 2 tablespoons of mascarpone or a generous splash of double cream at the end.
Add a pinch of red chili flakes with the garlic for a gentle kick.
Swap the beef for ground pork or turkey. A mix of beef and pork is particularly delicious.

Recipe tips and notes

This is a quick version of chorizo bolognese, perfect for busier weeknights. If you have more time, though, simmer the sauce for 1 - 1 ½ hours.
Both the chorizo and Parmesan are quite salty, so it's important to adjust the seasoning at the end after you have had a chance to taste the dish.
It's best to cut your chorizo into very small pieces to make sure it releases flavor uniformly in the sauce.

What to serve with chorizo bolognese

A simple green salad and some garlic bread are all you really need here.
If you want to make a proper occasion of it, my Crispy Rosemary Focaccia is incredible for mopping up the sauce.
A glass of the same red wine you cooked with is the obvious move.

Leftovers and storage

Store the sauce in an airtight container for up to 3-4 days. Reheat gently on the stovetop with a splash of water or stock.
The sauce alone freezes brilliantly for up to 3 months. Cool completely, transfer to a freezer-safe container, and label with the date. Defrost overnight in the fridge and reheat on the stovetop.
Cooked rigatoni doesn't hold up well in the freezer. Always freeze the sauce only and cook fresh pasta when you reheat.

More pasta recipes you'll love

If you loved this chorizo bolognese, here are some of my other ragu and pasta favorites:

Chicken Bolognese - the lighter version with white wine
White Ragu Sauce - ragu bianco, the tomato-free classic
Makaronia Me Kima - the Greek-spiced cousin of bolognese
Easy Pork Ragu Pappardelle - the pork version, beautiful with wide ribbons
Easiest Ever Bolognese Pasta Bake - for when you want everything cheesy and baked!

If you've tried this easy chorizo bolognese recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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