Pasta with Mock Bolognese Ragù

Serves 4

To learn more, read:
One Marinara Sauce, Many Meals
by Nancy Verde Barr
from Fine Cooking
Issue 63
Last Edit Date: 3/6/2013 4:23:10 PM

If you've got homemade marinara sauce in the fridge, you can pull together this hearty dinner in the time it takes to cook the pasta.

more about:

3 Tbs. unsalted butter
1 cup finely chopped onion
2 finely chopped cloves garlic
1/4 cup very finely chopped carrot
1/4 cup very finely chopped celery
1 lb. ground beef
3/4 cup red wine
3 cups Marinara Sauce
1/2 cup cream or milk
1 lb. cooked pasta
Parmigiano Reggiano, for serving

In a large sauté pan melt the butter over medium heat. Add the onion, garlic, carrots, and celery; cook until softened, about 5 minutes. Increase the heat to medium high, add the ground beef, and cook until browned, breaking up the meat with a spoon, 4 to 5 minutes. Pour in the red wine and boil until reduced to 1 Tbs., 3 to 5 minutes. Add the marinara and cream or milk. Simmer until the sauce has thickened enough to softly mound on a spoon, about 8 minutes. Toss with warm cooked pasta. Serve with freshly grated Parmigiano.

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