Fast Spaghetti Bolognese
The secret ingredient in this ultrafast Bolognese is Worcestershire sauce. The vinegar, molasses and anchovies in the condiment season the ground beef mixture with salt, acid, sweetness and funk in one shot. Once the Bolognese has simmered, use tongs to transfer the pasta directly from the pot to the skillet, then toss in some of the starchy pasta cooking liquid for a glossy, saucy finish.
- Total:
- Serves: 4 persons
Ingredients
- Kosher salt and black pepper
- 2tablespoons olive oil
- 1medium yellow onion, finely chopped
- 2garlic cloves, finely chopped
- ½pound ground beef (preferably 20 percent fat), pork or dark meat turkey
- 12ounces spaghetti, pappardelle or other long pasta
- ¼cup tomato paste
- 2teaspoons Worcestershire sauce
- Grated Parmesan, for serving
Instructions
Step 1
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.Step 2
Add pasta to the pot and cook according to package instructions until al dente.Step 3
Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.Step 4
Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.