Italian · Mexican

Mexican Bolognese Bucatini

Name: Mexican Bolognese Bucatini
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4 servings
Cuisine: Italian, Mexican
Ingredients: 1 TBSP olive oil; 1 lb. ground beef; kosher salt and black pepper, as needed; 1 poblano pepper, chopped small; 1 medium sweet onion, chopped small; 1 carrot, peeled and chopped small; 1 stalk celery, chopped small; 1 small jalapeño, seeded and chopped small; 4 oz. button mushrooms, chopped small; 3 cloves garlic, minced; ¼ tsp ground cumin; ¼ tsp smoked paprika; ½ tsp dried oregano; 1 28-oz. can crushed tomatoes; 2 TBSP tomato paste; ¼ cup heavy cream; ¼ cup grated Parmesan cheese; 2 links Mexican chorizo sausage, casings removed; 3 chipotle chiles in adobo sauce, chopped; 16 oz. bucatini pasta, cooked al dente; reserve ½ cup pasta water; fresh basil or cilantro, chopped, for garnish, as needed; grated Parmesan cheese, for garnish, as needed

I have to be honest: when I started creating this recipe, I was a little nervous. Bolognese is one of those incredible Italian dishes that deserves to be done just right, and I wanted to give it a Mexican twist without losing what makes a rich meat sauce so comforting. Chorizo joins the beef, poblano and jalapeño add their own character, and chipotle brings a smoky warmth to the tomatoes. A little cream and Parmesan round everything out before I toss in the bucatini. I was pleasantly surprised by how delicious it turned out—and so was my husband! This is one kitchen experiment I’m very happy I tried.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇲🇽 Mexican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Mexican Bolognese Bucatini combines the slow-simmered comfort of Italian Bolognese with the smoky chile flavors of Mexico. Mexican chorizo, ground beef, poblano, jalapeño and chipotles build a deeply savory sauce, while cream and Parmesan soften the heat and help it cling to every strand of bucatini.

Why These Flavors Work

Chorizo, cumin, smoked paprika, poblano, jalapeño and chipotle bring smoke, warmth and chile depth to the classic beef-and-tomato foundation of Bolognese. Carrot and sweet onion balance the heat, mushrooms add savoriness, and cream and Parmesan round the sauce into a silky coating for bucatini.

SAVE FOR THE LEFTOVER IDEA

Save Reserve exactly 2 servings (half) of the finished Mexican Bolognese — about 2 cups of sauced bucatini (≈8 oz cooked bucatini + ~1¼ cups sauce). to make Huevos Rancheros–Style Breakfast Skillet with Mexican Bolognese (2 servings).

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Huevos Rancheros–Style Breakfast Skillet with Mexican Bolognese (2 servings)

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COOKING MODEMexican Bolognese Bucatini

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the chorizo and cook until lightly browned. Remove all but 1 TBSP of grease from the pan.

STEP 2

Add the ground beef and sauté until lightly browned, breaking it up as it cooks. Season with kosher salt and black pepper.

STEP 3

Add the onion, poblano, carrot, celery, jalapeño and mushrooms. Sauté for about 3 minutes, until the vegetables are slightly tender.

STEP 4

Add the garlic, cumin, smoked paprika, oregano and chopped chipotle chiles. Cook until fragrant, about 2 minutes.

STEP 5

Stir in the crushed tomatoes and tomato paste. Cover and simmer over low heat for 45 minutes. Remove the lid, increase the heat to medium and simmer for another 10 to 15 minutes, until excess liquid evaporates.

STEP 6

About 15 minutes before the sauce is done, cook the bucatini to al dente according to the package directions. Reserve ½ cup pasta water, then drain and set aside.

STEP 7

Stir the heavy cream and ¼ cup Parmesan into the sauce. Add a splash of reserved pasta water to loosen the sauce, then add the bucatini and toss until well coated. Garnish with additional Parmesan and chopped fresh basil or cilantro.

How to Make Mexican Bolognese Bucatini

Brown the Chorizo

Cook the chorizo in olive oil until lightly browned, leaving 1 tablespoon of grease in the pan.

Brown the Beef

Add the ground beef, break it up and cook until lightly browned, then season.

Sauté the Vegetables

Add the chopped onion, poblano, carrot, celery, jalapeño and mushrooms and cook until slightly tender.

Bloom the Spices

Cook the garlic, cumin, paprika, oregano and chipotles for about 2 minutes.

Slow-Simmer the Sauce

Add tomatoes and tomato paste, simmer covered for 45 minutes, then uncovered for 10 to 15 minutes.

Cook the Bucatini

Cook the pasta to al dente and reserve ½ cup of its cooking water.

Finish and Combine

Stir cream and Parmesan into the sauce, loosen with pasta water and toss with bucatini.

Recipe Guidance

Storage

Refrigerate the sauce and pasta in a covered container within 2 hours and use within 3 to 4 days.

Reheating

Reheat gently in a covered sauté pan over medium-low heat with a splash of water or reserved-style pasta water until the meat sauce reaches 165°F. Stir occasionally and add fresh garnish after heating.

Make Ahead

Prepare the Bolognese sauce up to 2 days ahead and refrigerate it covered. Reheat the sauce gently, cook fresh bucatini and add the cream and Parmesan while finishing unless already incorporated.

Serving Suggestions

Serve in warm shallow bowls with grated Parmesan and chopped basil or cilantro, making sure each portion receives plenty of meat sauce.

Mary’s Introduction

Why These Flavors Work