In a large pot bring the 4 litres of water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
In the meantime, in a large and deep saucepan over medium heat pour the oil and toss in the onions, carrots and chili flakes, sautéing until they get soft. Add the chorizo and the minced meat, increase the heat and continue sauteing, and smashing the meat with a wooden spoon, until all the meat has been sautéed and a nice color has been achieved. Deglaze with the wine and let the alcohol evaporate.
Add the tomatoes, the Tomato Pasta Sauce and the 400 ml of warm water, season with the salt and pepper and reduce the heat to low (lid on but not tightly) and simmer for about 30 minutes until all the ingredients come together and the sauce has reduced and is thick.
Add the chopped parsley, stir and remove from heat. Keep aside.
Strain the pasta and return to the saucepan with the meat and the sauce. Turn off the heat, stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
Toss for an extra minute and serve in a deep dish, add some of the Parmesan cheese and serve.