Shred the chorizo. Heat a pan and place the chorizo to cook in its own fat.
Remove the chorizo once cooked and in the same pan add onion, chopped carrot, olive oil, and bay leaf. Season with salt and pepper to taste.
Add the chopped tomato when everything is golden.
Cook the pasta in salted water.
Keep an eye on the sauce and stir. When the tomato has reduced and is a bit thicker, lower the heat to the minimum and add the previously cooked chorizo.
Cook the pasta until done and drain it. Place it on the plates and add 3-4 tablespoons of Bolognese sauce over each mound of spaghetti.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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