Chorizo Bolognese

INGREDIENTS

• 1 Tbsp olive oil

• 1 small onion diced

• 1 large carrot, finely diced

• 4 cloves garlic, minced

• 3 anchovies packed in oil, minced (just trust me)

• 4 oz tube double-concentrated tomato paste

• 1 lb lean ground beef

• 1 lb ground chorizo (may have to remove from casing)

• 1/2 cup red wine

• 2 tsp sugar

• 28 oz can of crushed tomatoes

• 2 Tbsp balsamic vinegar

• 1 tsp crushed red pepper flakes (optional)

• Salt and pepper to taste

• 1/4 cup chopped fresh parsley

INSTRUCTIONS

1.  In a large sauce pan or pot, sauteè onions and carrots in olive oil on medium heat until they start to color (about 15 minutes).

2. Add garlic and anchovies and cook for another minute or 2

3. Add tomato paste. Cook until paste starts to brown and stick to the bottom of the pot (about 2 minutes).

4. Add chorizo and beef. Let them cook through.

5. Add red wine and cook for another minute.

6. Add crushed tomatoes, sugar, and balsamic vinegar.

7. Simmer on medium-low for 30 minutes.

8. Salt and pepper to taste.

9. Boil pasta while sauce simmers. I like to use rigatoni.

10. Add pasta to warm sauce and stir in parsley.

11. Serve with lots of Parmesan cheese!

This recipe makes enough sauce for 1 lb of pasta.