Italian Meat Sauce in 30 Minutes
Serves 6
10 mins prep
20 mins cook
30 mins total
This is the meat sauce I grew up eating. It's deeply savory, based on a blend of ground meat, fresh garlic and whole crushed tomatoes, and it's ready in 30 minutes without cutting corners. Use it anywhere you'd reach for a long-cooked Sunday sauce — tossed with spaghetti, layered into lasagna, or spooned over rigatoni.
In a medium bowl, use a fork to combine 1 ½ pounds ground meat: beef, pork, turkey, Italian sausage or a combination with 1 teaspoon salt, black pepper and 1 teaspoon fennel seed.
Heat ¼ cup extra-virgin olive oil in a large (10-12-inch) saute pan or deep skillet over medium heat. Add 1 cup finely chopped yellow onion and cook until softened, stirring frequently so it doesn't brown, about 5 minutes. Stir in the 2 tablespoons pressed or grated garlic cloves, ½ - 1 teaspoon crushed red chili pepper, and 1 teaspoon dried oregano until aromatic, about 30 seconds.
Add the meat to the pan and turn the heat up to medium-high. Cook until the meat is lightly browned no longer pink inside, stirring and breaking it up with a wooden spoon, about 10 minutes. Pour in ¼ cup dry red wine, stir it in and let it bubble for about 10 seconds. Stir in 1 28-ounce cans crushed tomatoes, 2 tablespoons tomato paste and 1½ teaspoons salt. Note: You can substitute half the amount of balsamic vinegar for the red wine.
Bring the sauce to a simmer, then lower the heat to medium-low and partially cover the pan. Cook 15-20 minutes, stirring occasionally, until the sauce is thickened. Taste the sauce for seasoning and add more salt, chili or black pepper to your liking.
While the sauce cooks, bring a large pot of water (4-5 quarts) to a boil. Add three tablespoons salt.
Add the pasta and cook until al dente. Drain well and add to the pan with the sauce. Toss until coated, then transfer to large serving bowl. Serve with parsley and cheese sprinkled over the top.