Pasta with Fast Bolognese


Traditional Bolognese sauce requires simmering the meat for hours; it’s amazing, but not something to make on a weeknight. Enter Instant Bolognese. The flavors still develop into something impressively deep and rich.

Makes: 4 to 6 servings
Time: About 30 minutes


  • Salt

  • 2 tablespoons olive oil

  • 1 pound ground beef, pork, or veal or a combination

  • 1 small onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 2 garlic cloves, minced

  • Pepper

  • 1 ⁄ 4 cup tomato paste

  • 1 ⁄ 2 cup white or red wine

  • 1 ⁄ 4 cup cream

  • 1 pound spaghetti (or any dried pasta of your choice)

  • 1 cup grated Parmesan cheese


1. Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium-high heat.

2. When the oil is hot, add the ground meat and cook, stirring occasionally and breaking it apart with a spoon until it’s brown and crisp, about 10 minutes. Add the onion, carrot, celery, and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften slightly, 2 or 3 minutes.

3. When the meat is browned, add the tomato paste and cook, stirring until it darkens slightly, about a minute. Add the wine and scrape any browned bits off the bottom of the skillet. Let the wine bubble away until it reduces by about half; stir in the cup cream and turn the heat as low as it will go.

4. When the water boils, add the pasta and stir occasionally. Start tasting after 5 minutes.

5. When the pasta is tender but not mushy, drain it, reserving some cooking water. Add the pasta to the skillet and turn the heat to medium-high. Add half of the Parmesan and a splash of the cooking water if you want to make it saucier. Toss, taste and adjust the seasoning, and serve with the remaining cheese on top.

Recipe from How to Cook Everything Fast