Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced chorizo and cook for 3-4 minutes until it releases its red oil and becomes crispy.

Add the ground beef and chopped onion to the pan. Cook for 5-7 minutes, breaking up the beef with a spoon, until the meat is browned and onions are soft. Drain excess fat if necessary.

Stir in the minced garlic, tomato paste, and smoked paprika. Cook for 1 minute until fragrant.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for 2 minutes to reduce slightly.

Add the crushed tomatoes, salt, and pepper. Lower the heat to a gentle simmer, cover partially, and cook for 20-30 minutes to thicken the sauce.

While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain.

Toss the cooked spaghetti directly into the sauce to coat evenly. Serve hot, topped with grated Parmesan cheese.