By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!
Spaghetti with Beef and Chorizo
Spaghetti with Chorizo and Beef
- 3 tablespoons neutral cooking oil
- 2 cups white onion, diced
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1 chorizo sausage, diced
- 2 cups white mushrooms, sliced
- 1 cup red or green bell peppers
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon chili flakes
- 1 lb. lean ground beef
- 1 jar passata (tomato puree)
- 1 tablespoon balsamic crema (reduced balsamic vinegar)
- ¼ cup water
- 200 grams fresh spaghetti noodles
- fresh basil leaves, to serve
Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.
In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.
Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.