Pasta with 15-Minute Meat Sauce

By Wine n' Dine
January 11, 2017
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Author Notes:

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

Wine n' Dine

Serves: 6

  • 1 pound Pasta
  • 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
  • 1/4 cup Epicurious Cabernet Sauvignon
  • 1 Can Tomato Sauce
  • 2 tablespoons Cold, Unsalted Butter
  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.

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