Chorizo Spaghetti Bolognese

This bolognese is packed full of flavour and very quick to make! By using the chorizo instead of the usual mince it has the delicious richness with a kick that is so irresistible. Ready on the dinner table in a flash, especially if you use the ready cooked Diamond heat and eat pasta.

Serves: Serves 4


1 pack (450g) Spanish Chorizo, chopped (we love Hellers)

1 tablespoon Extra Virgin Olive oil (we love Olivado)

2 sprigs rosemary, leaves picked and chopped (we love Superb Herb)

¼ teaspoon chili flakes

2 cloves garlic, minced

1 red onion, finely chopped

1/2 cup red wine (we love Giesen Merlot)

1 can whole tomatoes (we love Chantal Organics)

2 tablespoons brown sugar (we love Chantal Organics)




400g cooked spaghetti 

100g fresh buffalo mozzarella cheese


We cooked the bolognaise sauce in a Le Creuset Signature Cast Iron Casserole.


Giesen Merlot matches well with the tasty and spicy pasta dish. Bon Appetit! 



  1. Place the chorizo in a food processor and pulse until finely chopped.
  2. Heat the oil in a large pot over medium high heat. Add the onion, chilli flakes and garlic and stir fry for 1-2 minutes. Add the chorizo and rosemary and continue to cook for 2-3 minutes. Add the wine,simmer 1-2 minutes, then add tomatoes and sugar. Cover the pot and reduce the heat and simmer for 10-15 minutes.
  3. Serve the spaghetti tossed with the chorizo bolognese, mozzarella, drizzle of olive oil, rosemary and freshly ground black pepper.
  4. Serve with Giesen Merlot. Bon Appetit!