Ingredients

1/2 teaspoon Salt

1 pound Campanelle Pasta [or fusili, or farfalle]

1/2 pound Chorizo Sausage Meat

2 teaspoons Garlic [minced]

1 Onion [chopped]

1 Carrot [large, chopped fine]

2 stalks Celery [chopped]

1 pound Ground Beef

1/4 teaspoon Pepper

1 tablespoon Tomato Paste

1 can San Marzano Crushed Tomatoes 28 oz

1/4 cup Parsley [fresh , chopped]

1 cup Mozzarella [shredded]

2 tablespoons Olive Oil

Preparation

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot

  2. 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 and season with salt and pepper; break up beef with a wooden spoon and cook for 2 to 3 minutes. Add chorizo, tomato paste, and crushed tomatoes. Bring to a boil and simmer for 8 to 10 minutes.

  3. 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.