Created by Rachel Ray, loved by the Martins.

Ingredients:

• 2 ancho chili peppers, stemmed and seeded
• 2 cups chicken stock
• 1 tbsp. extra virgin olive oil
• 3/4 lbs. ground beef
• 3/4 lbs. fresh chorizo
• 1 onion, finely chopped
• 2 cloves garlic, pasted (finely chopped then mashed with salt or garlic) or grated
• 1 bay leaf, fresh or dried
• Salt and pepper
• 2 pinches of cinnamon
• 1/4 cup of tomato past
• 1 bottle Mexican beer (12 ounces) such as Dos Equis
• 1 lb. spaghetti or whole wheat spaghetti
• 1/2 cup grated queso asadero, cotija or jack cheese
• Finely chopped scallions, cilantro or parsley

Prep:

Simmer the peppers in the stock for 15 minutes, then puree the stock and softened peppers in a food processor.

Meanwhile, heat the EVOO in a heavy pot over medium-heat. Add the beef and chorizo, brown for twelve (12) – fifteen (15) minutes, then add the onion, garlic, bay leaf, salt, and pepper and cook for eight (8) to ten (10) minutes more. Sprinkle in a little cinnamon, then add the tomato paste and cook for one (1) minute, stirring. Add the beer, stir a minute more, then add the stock and the pepper puree. Reduce the heat and simmer for 15 minutes.

While the sauce simmers, bring water to boil for the spaghetti. Salt the water and cook the pasta to al dente. Heads up: save a sup of the starchy cooking water just before draining. After you drain the pasta, toss it with the reserved water, half of the sauce and a couple of handfuls of grated cheese.

Serve in bowls with extra sauce on top, garnished with more cheese, scallions and cilantro or parsley.