Spaghetti sauce with meat and chorizo

• oil2 tablespoons
• onion↗1

  medium, finely diced

• garlic1 tablespoon

  crushed

• chorizo sausage↗1

  peeled, quartered, sliced finely (about 100g)

• ground beef↗450 g

  (I used lamb)

• white wine↗1⁄4 cup

  (I used vermouth)

• tomato paste↗1

  (250 g) jar

• chopped peeled tomatoes2

  (440 g) cans

• water↗3 cups
• dried basil↗2 teaspoons
• dried oregano↗2 teaspoons
• mixed spice1 pinch

  (pumpkin spice is similar)

• celery salt1 teaspoon
• chopped fresh parsley3 tablespoons

Step-by-step instructions

1. 1

   Heat the oil in a large pan over medium heat.

2. 2

   Add the onion and cook for about 5 minutes, or until it softens.

3. 3

   Add the garlic and saute for a further 5 minutes-don't allow to burn.

4. 4

   Add the sliced chorizo, and cook for a couple of minutes, until the fat starts to run.

5. 5

   Now add the meat and brown really well.

6. 6

   I've learned to do this (thanks Evelyn/Athens) over about 15 minutes to get a really good flavour, so be patient.

7. 7

   At this stage, I drain all the fat and oil off that I can.

8. 8

   Pour in the wine, and cook for a couple of minutes, then add the tomato paste, and cook a couple of minutes more.

9. 9

   Add the chopped tomatoes, water, herbs, mixed spice and celery salt and bring to the boil.

10. 10

    Reduce to a simmer, and cook gently for about 2 hours uncovered, stirring occasionally and making sure not too much water has evaporated or that the dish is sticking.

11. 11

    Stir through the parsley before serving over pasta of your choice.