Ingredients:
- kosher salt
- 1 lb. pasta (such as campanelle)
- 2 chorizo sausages (casing removed and chopped)
- freshly ground black pepper
- 2 garlic cloves (minced)
- 1 onion (chopped)
- 1 large carrot (chopped)
- 2 celery stalks (chopped)
- 1 lb. ground beef
- 1 tbsp. tomato paste
- 1 (28-oz.) can san marzano crushed tomatoes
- 1/4 c. chopped parsley
- 1 c. grated fresh mozzarella
Directions:
- Bring an 8-quart stock pot of water to a boil and generously season with salt
- Cook pasta according to al dente package instructions
- Reserve 1/2 cup pasta water
- Drain pasta
- In a large sauté pan over medium heat, cook chorizo using a wooden spoon to help break it up
- Cook until sausage releases oils and begins to brown (about 2 minutes)
- Using a slotted spoon, transfer chorizo to a plate
- Add garlic, onions, carrots, and celery, cook until softened
- Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper, break up beef with wooden spoon and cook for 2 to 3 minutes
- Add chorizo, tomato paste, and crushed tomatoes
- Bring to a boil and simmer for 5 to 10 minutes
- Stir in pasta and parsley
- Add pasta water as needed if sauce is too thick
- Top with mozzarella, drizzle with olive oil and serve immediately
Notes:
Nutrition Facts: