Pasta with Mock Bolognese Ragù
by Nancy Verde Barr
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.
Serves 4
To learn more, read the article:
One Marinara Sauce, Many Meals
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.
From Fine Cooking 63
, pp. 57
