Shortcut Spaghetti Bolognese
This recipe makes plenty of Bolognese. Freeze half for eating later: Spoon the sauce by the cupful into lock-top sandwich bags for individual servings, then freeze for up to 3 months. Thaw each bag separately when you're ready to eat. Serve it over pasta (as here), or try it atop soft-cooked polenta or a thick slice of pan-fried eggplant.
2 Tbsp olive oil
1 Ib ground beef
1 yellow onion, finely chopped
4 cloves garlic, minced
1 jar (24 oz) store-bought marinara sauce
2 Tbsp dried oregano
2 tsp dried basil (optional)
1½ Ib dried pasta or 2 lb fresh pasta
Grated Parmesan cheese for serving
In a large frying pan, warm the oil over medium-low heat. Add the ground beef, onion, and garlic and cook, stirring to break up the meat, until the meat is no longer pink, 5-7 minutes. Pour off any fat. Return the pan to the heat and stir in the marinara, oregano, and basil (if using). Bring to a boil over medium heat, then reduce the heat to medium- low, cover partially, and simmer until thickened slightly, about 20 minutes. Remove from the heat and cover to keep warm. (If making the sauce ahead, remove it from the heat and let cool, then cover and refrigerate for up to 4 days, or transfer to a heavy-duty lock-top plastic bag and freeze for up to 3 months.)
Bring a large pot of salted water to a boil. Add the pasta, stir, and cook according to the package directions. Using a glass measuring cup. scoop out about V% cup of the cooking water and set aside. Drain the pasta, then add it to the Bolognese and toss quickly until well blended and hot, adding a little of the reserved pasta cooking water if needed to loosen the sauce. Serve. passing the Parmesan at the table.
Makes 6 servings