Bolognese made from chorizo

Ingredients for 4 servings:

• 8 chorizos, spicy
• 1 pack of tomatoes, pureed, approx. 500 ml
• 2 tbsp tomato paste
• 200 ml dry white wine
• 500 ml water
• 4 celery sticks
• 1 carrot(s)
• 2 onions
• 1 tsp thyme
• 1 tsp rosemary
• 1 tbsp basil
• 2 tbsp olive oil
• 1 tsp sugar
• 2 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel the onions and carrot, wash the celery. Finely dice the vegetables. Heat the olive oil in a high-heat pan. Add the vegetables and sauté for about 10 minutes. Meanwhile, remove the casings from the chorizo ​​and roughly crumble or dice it. Add it to the pan and fry. Stir in the tomato paste and let it caramelize. Deglaze the pan with the white wine and bring to a boil. Pour in the passata and half of the water. Add the rosemary and thyme. Bring everything to a boil and simmer gently for about 1 hour. Gradually add the remaining water as needed to prevent burning. Stir occasionally. Once the cooking time is over, add the basil. Season with sugar and lemon juice. In my experience, further seasoning is not necessary, as the chorizo ​​is very salty and spicy. I like the Bolognese best sprinkled with feta, but you can also use Parmesan or Manchego.