Ingredients

8 oz (225 g) chorizo (Spanish or Mexican, casing removed)

½ lb (225 g) ground beef (80/20)

2 tbsp (30 ml) olive oil, extra virgin

1 medium onion (150 g), finely chopped

1 medium carrot (70 g), grated or finely diced

1 stalk celery (40 g), finely chopped

3 cloves garlic, minced

2 tbsp (30 g) tomato paste

28 oz (800 g) canned crushed tomatoes

½ cup (120 ml) red wine (optional)

1 bay leaf

1 tsp fresh rosemary or thyme, chopped (optional)

Salt and pepper, to taste

12 oz (340 g) rigatoni pasta

Salt for pasta water

½ cup (50 g) freshly grated Parmesan cheese

Fresh basil or parsley sprigs (optional, for garnish)

Instructions

Step 1: Prep your ingredients by finely dicing the onion and celery, grating or finely dicing the carrot, mincing the garlic, and removing the casing from the chorizo so it’s loose and crumbly. Measure out the tomato paste, crushed tomatoes, and red wine.

Step 2: Cook the rigatoni by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook until just shy of al dente, about 1-2 minutes less than the package directions. Drain the pasta and set aside, reserving ½ cup of the pasta water.

Step 3: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chorizo and break it up with a spoon. After 3-4 minutes, add the ground beef. Cook until browned and cooked through, about 5 more minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.

Step 4: Add the onion, celery, and carrot to the meat mixture. Reduce heat to medium and cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes. Add the garlic and cook for 1 more minute.

Step 5: Stir in the tomato paste and cook for 2 minutes to remove the raw taste. Pour in the red wine, scraping browned bits from the bottom of the pan. Let the wine reduce for about 5 minutes. Add the crushed tomatoes, bay leaf, and herbs. Bring the sauce to a simmer.

Step 6: Reduce heat to low and let the sauce simmer uncovered or partially covered for 20-30 minutes, stirring occasionally until thickened and flavors deepen. Season with salt and pepper to taste. Remove the bay leaf before serving.

Step 7: Add the cooked rigatoni to the sauce along with a splash of reserved pasta water if needed. Toss gently to coat the pasta evenly.

Step 8: Serve immediately, dividing among plates. Sprinkle generously with freshly grated Parmesan and garnish with fresh basil or parsley if desired.

Tips & Variations

For a deeper flavor, use Spanish chorizo and avoid the red wine if preferred.

Substitute ground pork or turkey if you want a lighter option.

Simmer the sauce longer for a richer taste, up to an hour if time allows.

Add crushed red pepper flakes for extra heat.

Use fresh herbs like oregano or basil instead of rosemary or thyme for a different aroma.

FAQs

Can I make this sauce ahead of time?

Yes, the sauce tastes even better the next day as the flavors have time to meld. Prepare the sauce fully, cool, and refrigerate. Reheat before serving with freshly cooked pasta.

What type of chorizo is best for this recipe?

Spanish chorizo offers a smoky flavor, while Mexican chorizo is spicier and more robust. Either works well; just use whichever flavor profile you prefer. Make sure to remove the casing before cooking.