Spaghetti has always been our steadfast, old reliable, staple meal in my family -easily three meals a week. We always made it and ate it the same way. After participating at a local chili cook off my imagination grew. To me, chili and spaghetti sauce is like family. The first addition to my spaghetti sauce was salsa which then easily lead me to adding chorizos. The result is an explosion of taste and zest to my normally mundane steadfast, old reliable, staple meal.
1 lb lean ground beef
1 lb of Chorizo, remove the skin and dice
1 onion, chopped
1 (15 oz) can of tomato sauce
1 (15 oz) can of diced tomatoes
1 (8 oz) jar of salsa
1/4 cup fresh basil leaves
3 bay leaves
pinch of salt and ground black pepper
- Remove the skin and dice the Chorizo. Then mix it together with the ground beef.
- In a large saucepan over medium heat, combine the ground beef, chorizo and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Recommend to keep some of the grease for flavoring.
- Add the ground black pepper, tomato sauce, diced tomato, salsa, basil, bay leaves, and salt. Mix well, reduce heat to low and simmer for at least 30 minutes.
- To serve, spoon over freshly cooked spaghetti along with a side of garlic bread.