Snuggle in with this classic winter warmer direct from Italy.

INGREDIENTS

• 3 chorizo sausages, casings removed
  

• 1 tablespoon olive oil
  

• 1 onion, finely chopped
  

• 2 garlic cloves, crushed
  

• 1 tablespoon chopped thyme leaves
  

• 250g lean beef mince
  

• 2 x 400g cans Ardmona Diced Tomatoes
  

• 150ml red wine
  

• 2 tablespoons tomato paste
  

• 2 tablespoons chopped flat-leaf parsley
  

• 500g dried spaghetti
  

• Grated parmesan and toasted pine nuts, to serve
  

METHOD

• 1. Roughly chop the chorizo meat and place in a food processor, then whiz until coarsely ground.
  

• 2. Heat the oil in a saucepan over medium-high heat, add the chorizo mince and cook, stirring, for 6-8 minutes until browned. Remove the meat with a slotted spoon and set aside, leaving the fat in the pan.
  

• 3. Add the onion, garlic and thyme with some salt and pepper and cook, stirring, over low heat for 5 minutes or until soft and lightly golden. Add the beef mince and cook, stirring, for 5 minutes until browned.
  

• 4. Return chorizo meat to the pan and stir in the tomatoes, wine and tomato paste. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 40 minutes or until the sauce has thickened. Adjust seasoning to taste, then stir in parsley and keep warm.
  

• 5. Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to packet instructions or until al dente. Drain.
  

• 6. To serve, divide the spaghetti among serving bowls and top with the ragu. Sprinkle with grated parmesan and top with the pine nuts.