Chop the carrot, onion, celery, and chorizo finely. In a large pot, heat some olive oil and fry the vegetables and chorizo until they are softening. Add the minced meat and cook until browned. Then add the tomato concentrate and stir well.

Pour in the white wine and stir well again. When the wine has evaporated, pour in the tomato pulp and mix it well with the meat. Add the basil leaves, salt, and pepper to taste.

Cover the sauce and allow it to simmer on low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick, add some water. 15 minutes before the sauce is ready, add the peas.

Preheat the oven to 180-200°C. Put a layer of pasta with sauce on the bottom of an oven dish. Make another layer with thick pieces of mozzarella. Add another layer of pasta with meat sauce and again some mozzarella. Finish with a layer of pasta. Sprinkle with parmesan and bake in the oven for approximately 30 minutes or until the top layer starts to crisp nicely.