Spicy Chorizo Spaghetti Bolognese with Roasted Aubergine
Had a major problem earlier. Definitely fancied pasta (it’s rainy in England despite being mind-June so something nice and comforting needed :/) but still very inspired by recent Madrid trip…weird fusion cooking was totally needed! Chorizo livened up many of the tapas dishes we have tried in Spain both in Barcelona and Madrid, while roasted aubergine was definitely a favourite in Madrid, especially with a little bacon in a salsa sauce or on a little tosta. This really is fresh, filling and lively comfort food after some exercise out in the summer rain.
Rich Spanish chorizo and a hit of chili really livens up a traditional bolognese and works perfectly with a pinch of rosemary and a glug of vino rosso. I was hesitant to add the brown sugar at first but it really balances out the spiciness and tangy wine-tomato base, much better then the extra salt I’m usually tempted to add.
- 2 tablespoons olive oil
- 500g mince beef (10% fat works best)
- 8 slices chorizo, chopped (or 1/2 chorizo sausage, skinned)
- 2 cloves garlic, minced
- 1 can whole peeled tomatoes, crushed up
- 125ml red wine
- 1 tbsp p red or sun-dried tomato pesto
- 1 heaped teaspoon dried rosemary
- 1 chili, finely chopped
- 1 dried bay leaf
- salt + pepper, to taste
- 1 medium aubergine, cubed
- 125g dried spaghetti per person
I like to do all my chopping in advance. Chop the aubergine, skin on, into small cubes of around 1x1cm. Finely chop the onion, chili and chorizo so it will blend in with the cooked beef mince. Open the tomato tin and mash around with a fork so they’re nicely crushed. Skin your garlic cloves and get your crusher ready for later, if not, finely chop the garlic.
Preheat the oven to 180C and scatter the cubed aubergine over a large backing tray. Drizzle over 1 tbsp of olive oil, salt, pepper and a good pinch of dried rosemary. Oven bake for about 30 mins until tender in the center and crisping on the outer edges.
Meanwhile, heat 1 tbsp of oil in a large frying pan over high heat.
Add the chorizo, chili and rosemary to the pan and cook, stirring, for a few minutes golden and crispy. Add the garlic for a few seconds then the wine and cook for 30 seconds. Add the tomato and sugar and bring to a simmer. Reduce to a medium heat, cover with a lid and cook for 10 minutes to reduce.
Ina second pan, add a kettle-full of boiling water and add a pinch of salt. Bring back to the boil and cook the spaghetti according to packet instructions or until al dente. Add a few tablespoons of starchy boiling water to the bolognese then drain the pasta and serve in 4 bowls.
Stir the aubergine cubes into the chorizo bolognese right at the end to maintain crispy edges!
Top the pasta with sauce and a sprinkling of extra rosemary and pepper (and cheddar or torn mozzarella cheese if you prefer!!), enjoy!