Quick Ragù Bolognese
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil510 g
Meat Loaf Mix1 medium
Onion (chopped)1 cup
Red Wine2 tbsps
Oregano (chopped fresh)450 g
SpaghettiDirections:
1
Heat oil in heavy large saucepan over medium-high heat
2
Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes
3
Add wine and cook until wine evaporates, stirring often, about 3 minutes
4
Stir in tomatoes with juices, half and half, and oregano
5
Reduce heat to medium-low and simmer until thickened, about 25 minutes
6
Season sauce to taste with salt and pepper
7
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite
8
Drain and divide among 4 plates
9
Spoon sauce over pasta
10
Sprinkle with Parmesan cheese and serve
11
Heat oil in heavy large saucepan over medium-high heat
12
Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes
13
Add wine and cook until wine evaporates, stirring often, about 3 minutes
14
Stir in tomatoes with juices, half and half, and oregano
15
Reduce heat to medium-low and simmer until thickened, about 25 minutes
16
Season sauce to taste with salt and pepper
17
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite
18
Drain and divide among 4 plates
19
Spoon sauce over pasta
20
Sprinkle with Parmesan cheese and serve