To prepare the Chorizo Bolognese sauce, melt the butter and oil in a large non-stick sauté pan over medium heat. Once melted, add the onions, carrots, and jalapeño to the pan and cook until the vegetables have softened, about 5 minutes. Add the garlic and sauté until it is fragrant, about 2 minutes.

Add the vegan chorizo to the pan and crumble with the back of a spatula or wooden spoon. Season with the salt and pepper and continue to cook until the chorizo is warmed completely through, 6 to 8 minutes.

Pour in the milk and simmer gently, stirring frequently, until all the milk has evaporated, 5 to 6 minutes.

Once the milk has bubbled away, add the cilantro and wine and simmer for another 5 to 6 minutes, or until all the wine has evaporated. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook, uncovered, for 2 hours, giving the sauce a good stir every 20 minutes. If the sauce seems like it is too dry and starts sticking to the pan (this is normal), add 1⁄2 cup of broth when necessary (I find I usually need to add 1 ½ to 2 cups throughout the simmering process). At the end of the 2 hours, make sure the sauce is still very thick and there is no liquid left.

Off the heat, add the mozzarella and mix until all the cheese has melted into the sauce. Taste and adjust for salt.

Cook the pasta according to the package directions until al dente. Drain, but do not rinse.

Toss the pasta with the Chorizo Bolognese sauce and serve immediately garnished with cilantro and vegan feta, if using.