Begin by boiling a large pot of water with a good sprinkling of salt and cook pasta until barely done, about 2 minutes before package directions say. Reserve about 1 cup of starchy pasta water before draining the pasta.

While pasta is cooking, make the chorizo bologense sauce by drizzling olive oil in a large skillet over medium heat. Add chopped shallots and saute until softened, about 2-3 minutes.

Add chopped garlic and saute for another minute then add the ground beef and chorizo. Use a wooden spatula to break up the meat and continue cooking until meat is cooked through about 10 minutes.

Pour in the red wine and let reduce by half, scraping any bits from the bottom. Add in the tomatoes with their juices and stir everything together. Bring to a gentle simmer and cook until liquid has reduced by half and the sauce becomes ragu like.

Once done, taste for seasoning and add salt and pepper as needed. Add capers and cooked pasta and toss everything together. If the sauce is too thick, add a bit of reserved pasta water and stir everything together.