Spaghetti with tomato sauce

Preparation

For the pasta:

1. Place the flour on the counter, forming a hole in the center, in it place the yolks, water, salt and oil. Mix the ingredients arranged inside the hole, gradually integrating the flour until you have the dough.
2. Knead until you achieve a soft and smooth dough, this will take at least 10 minutes. Form a ball and cover it with plastic wrap and then place it in the refrigerator for 1 hour.
3. Divide the dough into three equal parts and stretch them with the help of a rolling pin or a pasta machine until they are about 2 mm thick.
4. Cut noodles approximately 1/2 cm wide, sprinkle them with a little flour or semolin and then cook them in boiling water for about 2 or 4 minutes (no more than that, otherwise they will begin to clump).

For the sauce:

1. In a saucepan with a little oil, sauté the finely chopped onion over low heat for about 5 minutes. I also added the chopped pepper and cooked both ingredients for 5 more minutes. Add the chopped tomato, the sliced ​​chorizos and the Meat Broth.
2. Season the preparation with sauce seasoning and cook over medium heat for approximately 25 more minutes.