Chorizo Bolognese Pasta

• 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

1. 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. 2. In a large saute 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. 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.

salt, pasta , sausage, garlic, onion, carrot, stalks celery, ground beef, pepper, tomato paste, san, parsley fresh, mozzarella shredded, olive oil

Taken from www.epicurious.com/recipes/member/views/chorizo-bolognese-pasta-5ab5336a0999fb6721cf09a6 (may not work)