Cut the chorizo slices in half, then fry them in a saucepan with a bit of oil for about 2-3 minutes, Then add the onion, carrot and the mushrooms.
When the vegetables are soft, add the beef mince and cook while stirring until the meat is browned, about 5 minutes.
Press the tomatoes through a sieve to eliminate all the hard bits and seeds, then add them to the saucepan with the stock cube and a pinch of salt and pepper.
Stir the garlic into the sauce, cover the saucepan and let it simmer for another 10 minutes. In the meantime boil the pasta according to the instruction on the back of the packet, drain the water when they are done and mix in with the sauce just before you take it off the heat.
I served with a salad made with tomatoes, a few lettuce leaves cucumber, sliced olives, a slices of crumbled feta cheese and a squeeze of lemon.