Pasta with Fast Bolognese
4 to 6 servings
About 30 minutes
Traditional Bolognese sauce requires simmering the meat for hours; it’s amazing, but not something to make on a weeknight. Enter Instant Bolognese. The flavors still develop into something impressively deep and rich.
2 tablespoons olive oil
1 pound ground beef, pork, or veal or a combination
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 ⁄ 4 cup tomato paste
1 ⁄ 2 cup white or red wine
1 ⁄ 4 cup cream
1 pound spaghetti (or any dried pasta of your choice)
1 cup grated Parmesan cheese
1. Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium-high heat.
2. When the oil is hot, add the ground meat and cook, stirring occasionally and breaking it apart with a spoon until it’s brown and crisp, about 10 minutes. Add the onion, carrot, celery, and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften slightly, 2 or 3 minutes.
3. When the meat is browned, add the tomato paste and cook, stirring until it darkens slightly, about a minute. Add the wine and scrape any browned bits off the bottom of the skillet. Let the wine bubble away until it reduces by about half; stir in the cup cream and turn the heat as low as it will go.
4. When the water boils, add the pasta and stir occasionally. Start tasting after 5 minutes.
5. When the pasta is tender but not mushy, drain it, reserving some cooking water. Add the pasta to the skillet and turn the heat to medium-high. Add half of the Parmesan and a splash of the cooking water if you want to make it saucier. Toss, taste and adjust the seasoning, and serve with the remaining cheese on top.