Spaghetti with Chorizo bolognese À La Bahgira
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon olive oil
- 1 large onion (s), red
- 1 teaspoon sugar
- 200 g chorizo
- 400 g round beef
- 400 g minced pork
- 250 g canned tomato (s)
- 2 cloves garlic
- 250 ml red wine, strong, e.g., Chianti or Merlot
- 1 pinch (s) chili powder
- 2 pinch (s) paprika powder, noble sweet
- 1 dash barbecue sauce (HP Honey BBQ Sauce)
- 1 drop Sambal Oelek or Tabasco
- 3 teaspoons honey, course
- 1 packet spaghetti
- 1 teaspoon butter
- 1 piece (s) Parmesan (Grana Padano) approx. 250 g
- Pine nuts
Print Recipe
Pin Recipe Instructions
- Chop the onion into small cubes. Cut the chorizo sausage into small cubes, but not too thin, otherwise they will burn quickly. Mix the minced beef with the pork and season with salt and pepper.
- Grate the parmesan in one piece into small, slightly coarse pieces. This is served at the end with the roasted pine nuts as a topping.
- Heat the olive oil in a large saucepan over a low heat and slowly fry the onions with a little sugar until translucent. Raise the temperature and fry the minced meat on the onions. Use a wooden spoon to shrink the meat repeatedly and stir until it is no longer raw and crumbly. Reduce the temperature a little and add the tomatoes, then press the garlic into the sauce and add some wine.
- Now let everything simmer with the lid over a low flame for at least 1.5 hours. The longer the better. If necessary, add wine.
- About 30 before the end of the cooking time, add the chilli and paprika powder to the pot. If you like, add a small shot of the HP Honey BBQ sauce for the sweet-smoky taste.
- Now fry the chorizo cut into cubes without fat. The sausage is so fatty that it forms a gravy by itself. Pour the honey over the seared chorizo, mix everything and let fry a little more. Then add the seared chorizo together with the honey gravy to the minced meat sauce, stir in and let it steep.
- About 15 minutes before you eat, cook the spaghetti in a large saucepan with salted water until al dente.
- Toast the pine nuts without fat in a small pan. Only briefly, until they are slightly brown, then quickly take them off the stove, as they burn quickly once they have gotten their color. It is best to stay close to the pan during this process.
- Drain the cooked spaghetti, rinse briefly in cold water and then let it steep in the warm pot with a little butter.
- Place the roasted pine nuts and the grated Parmesan as a topping on the served chorizo Bolognese spaghetti and best serve with the same wine that was used for cooking.
- As a side dish, I recommend a lamb`s lettuce / field salad with a subtle vinegar, oil and lemon dressing.
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