Pasta With 15-Minute Meat Sauce

Epicurious September 2015
3/4

reviews ( 13 )

77%

make it again

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

Yield
Serves 4–6
Active Time
15 minutes
Total Time
20 minutes

Ingredients

    • 1 pound pasta
    • Kosher salt
    • 1 medium onion, peeled, quartered
    • 1 celery stalk, quartered
    • 1 small carrot, peeled, quartered
    • 2 garlic cloves, peeled
    • 2 tablespoons olive oil
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 2 tablespoons tomato paste
    • 1 teaspoon dried oregano
    • Freshly ground black pepper
    • 1/4 cup red wine
    • 1 (15-ounce) can tomato sauce
    • 2 tablespoons cold unsalted butter
    • Freshly grated Parmesan (for serving)

Preparation

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
    2. Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped.
    3. Heat oil in a large skillet over high. Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. Stir in tomato paste, oregano, 3/4 tsp. salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes.
    4. Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper.
  2. Do Ahead
    1. Let sauce cool, then chill in an airtight container for up to 3 days or freeze for up to 2 months.

Recent Review

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The look on my husband's face after taking his first bite was all I needed to give this 4 forks! I made it almost exactly as written, but I doubled the oregano and added a tsp of Italian Seasoning; and doubled the meat (1 lb of each instead of 1/2 lb). I didn't cook it for a long time--only as long as it took for the pasta to cook--so this really was a quick and delicious meal. No chopping of veggies was a big thumbs up from me. Perfect comfort food for a cold night.

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