Unlike the quintessential Sunday ragu your nonna may have made, this version of Bolognese sauce doesn't require hours upon hours of cooking. Instead, you just saute ground beef with onion and garlic, stirring to break it up, until browned before canned tomatoes (or tomate puree) is added along with wine and seasonings and simmering to allow the flavors to meld, no more than an hour, tops. Spaghetti is the classic pasta shape for this hearty sauce, or you can layer it into lasagne.
- 1 onions (chopped)
- 1 garlic cloves (chopped)
- olive oil (as needed)
- 500 grams ground meat (mixed, pork and beef)
- 400 grams diced tomatoes (canned, or 400 ml tomato puree)
- 2 teaspoons sugar
- 4 teaspoons red wine vinegar
- 2 teaspoons dried oregano
- 350 grams spaghetti
- water (as needed)
- 1 pinch salt
- Heat a drizzle of olive oil in a saucepan and sauté onion and garlic.
- Add ground meat.
- Stir often and break up clumps, so that meat cooks evenly.
- Cover with lid and simmer.
- When meat is almost cooked, add canned tomatoes.
- Tip: For a thinner sauce, use 400 ml tomato puree instead of diced tomatoes.
- Stir sauce and cook for a few more minutes, then add sugar, red wine vinegar and dried oregano.
- Cook spaghetti or other pasta in plenty of boiling, salted water until al dente.
- Drain pasta.
- Serve sauce over pasta.