Ingredients
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1 (16 oz) pkg Ronzoni® Spaghetti
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2 tbsp butter
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1 onion, diced
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1 carrot, diced
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1 stalk celery, diced
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8 oz ground beef
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8 oz spicy chorizo sausage, casing removed
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1/4 cup tomato paste
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1/2 cup dry red wine
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1 (14 oz) can crushed tomatoes
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1/2 cup reduced-sodium beef broth
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1/2 cup Parmesan cheese, grated
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2 tbsp fresh parsley, finely chopped
Steps
1
Cook pasta according to package directions; drain well.
2
Melt butter in large skillet set over medium heat; cook onion, carrot and celery for 3 to 5 minutes or until slightly softened. Stir in beef and chorizo; cook for 8 to 10 minutes or until slightly browned.
3
Stir in tomato paste; cook for 2 to 3 minutes or until color turns to deep red. Stir in wine. Bring to boil; cook for 2 minutes. Stir in tomatoes and broth; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce is thickened.
4
Toss pasta with sauce until well coated. Sprinkle with Parmesan and parsley.
Tips
For a family-friendly version, omit red wine and substitute broth.
Substitute regular chorizo for spicy chorizo if preferred.
Serve with sautéed rapini if desired.
Comments
Recipe provided by Ronzoni® Pasta.