Ingredients
kosher salt
1 lb. pasta, such as campanelle
2 chorizo sausages, casings removed, chopped
2 cloves garlic, minced
1 onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 lb. ground beef
Freshly ground black pepper
1 tbsp. tomato paste
1 28-oz. can San Marzano crushed tomatoes
1/4 c. Freshly Chopped Parsley
1 c. shredded fresh mozzarella
Extra-virgin olive oil, for drizzling
Preparation
Step 1Bring 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.Step 2In 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.Step 3Stir in pasta and parsley. Add pasta water as needed if sauce is too thick. Top with mozzarella, drizzle with olive oil and serve immediately.
