Heat the olive oil in a large deep pan or Dutch oven and ad dthe onion, carrot and celery. Cook for 8-10 minutes until softened. Cover the pot with a lid for the last couple of minutes to make the veggies sweat.

Next, add the garlic and continue to cook for a further minute. Stir in the chorizo and cook for 2-3 minutes until the sausage has released its oil.

Add the ground beef and cook for 5 minutes or until no longer pink, breaking it up with your spoon as you go.

Stir in the tomato paste and red wine and cook for a further minute. Add the rosemary, thyme, bay leaves, tomato sauce and beef stock and stir well to combine.

Bring to a boil, then lower the heat and simmer for 20 minutes or until the sauce has thickened to your liking.

Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta until al dente according to package instructions. Reserve 1-2 cups of pasta water before draining.

Once the sauce has thickened, add the cooked pasta to the pot and stir well until all noodles are coated well in sauce. Add some of the reserved pasta water if it looks too thick.

Stir in the grated Parmesan, adjust the seasoning to taste and sprinkle with fresh parsley. Serve immediately, with some extra grated Parmesan on top if you like.