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Serves
6
Creator Notes
This rich 15-minute ragù turns pasta or polenta right into a transient hearty dinner any evening of the week. —Wine n’ Dine
Components
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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
Runt 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
Floor Pork
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1/2 pound
Floor 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
Frigid, Unsalted Butter
Instructions
- Cook pasta in a orderly pot of boiling salted water, stirring veritably, unless al dente; drain and transfer to a orderly bowl.
- Meanwhile, job onion, celery, carrot, and garlic in a meals processor unless finely chopped.
- Heat oil in a orderly skillet over excessive. Add chopped vegetables, pork, and pork and cook dinner, breaking apart with a spatula, unless meat is initiating to brown, about 3 minutes. Hump in tomato paste, oregano, 3/4 tsp. salt, and 1/2 teaspoon pepper; cook dinner, stirring veritably, unless heated via, about 1 minute. Add wine and cook dinner, stirring continuously, unless reduced by half, about 1 minute more. Hump in tomato sauce, decrease warmth to medium, and simmer unless sauce is relatively thickened, about 4 minutes.
- Have faraway from warmth, then dart in butter. Toss meat sauce with pasta, high with Parmesan, and season with pepper.