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.