Author Notes
This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week. —Wine n' Dine
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Ingredients
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1 pound
Pasta
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1
Medium Onion, Peeled, Quartered
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1
Celery Stalk, Quartered
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1
Small Carrot, Peeled, Quartered
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2
Garlic Cloves, Peeled
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2 tablespoons
Olive Oil
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1/2 pound
Ground Beef
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1/2 pound
Ground Pork
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2 tablespoons
Tomato Paste
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1 teaspoon
Dried Oregano
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1/4 cup
Epicurious Cabernet Sauvignon
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1
Can Tomato Sauce
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2 tablespoons
Cold, Unsalted Butter
Directions
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
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Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped.
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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.
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Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper.
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