Weeknight Spaghetti Bolognese

 

Bolognese with pappardelle is one of my very favorite meals. But to do it right, you've got to sign up for a bone-crushing 5 hours of prep and cooking. Great for weekends, but not so much for the middle of the week. So it's Dawn Perry's recipe to the rescue with a Monday through Friday version that comes together in just 20 minutes.

The key here is the Worcestershire sauce. The vinegar, molasses and anchovies in the sauce season the beef with salt, acid, sweetness and umami in a single shot. Toss the cooked spaghetti in your pan, give it a few swirls and in a flash, weeknight Bolognese will be gleefully dancing across your tongue. OK...it's not the real deal...but still one heckuva delicious meal!

INGREDIENTS

Kosher salt and fresh cracked black pepper

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1/2 pound ground beef  (20% fat recommended)

12 ounces spaghetti

1/4 cup tomato paste

2 teaspoons Worcestershire sauce

Grated parmesan, for serving

DIRECTIONS

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften (about 3 minutes). Add beef and cook, breaking up with a wooden spoon, until no longer pink (about 3 minutes).
2. Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve 1 cup of pasta water.
3. Meanwhile, add tomato paste to skillet and cook, stirring until darkened (about 1 minute). Add 1 cup of water, Worcestershire sauce, 1/2 teaspoon each of pepper and salt and simmer until slightly reduced (about 5 minutes).
4. Using tongs, transfer pasta to the skillet and add reserved pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta (about 2 minutes). Season to taste with salt and pepper, then serve with parmesan.

Wine pairing: Chianti