Easy Spaghetti With Meat Sauce

I don't understand why most pasta recipes call for boiling so much water. I never use more than will cover the pasta by an inch or so. I transfer the pasta to the sauce pan with tongs, well shy of al dente, adding the starchy, simmering pasta water little by little to bind the sauce to the pasta, keeping everything at a lively bubble. You can really control the results this way. Stirring often, from beginning to end, is crucial.

I've been making a version of this for years but I use ground veal and and red wine instead. Its amazing

#Pandemic Cooking: thank you NYT Cooking for this and the other easy pasta recipes. Since I’m a “ grounded baby boomer” I’ve had lots of time to cook and bake. I’m tired! - an easy recipe was great today. It’s certainly acceptable middle of the week cooking - who knows what day it is anyway?!It’s not the real Bolognese sauce I usually make but who cares? I did have some red wine to add before I browned the beef. I used tomato paste in the tube.

I've been making this exact same recipe with ground pork for years and it's richer tasting and better than the recipe using beef.

Just made it, with Beyond Meat's ground burger brick. Super easy, fast and tasty. I used my Dutch oven rather than a skillet where I was sure bits and pieces would hop out. I'll make it again, and if I've got mushrooms or a couple of leftover anchovies in the fridge I'll toss some of them in, too. To get depth of flavor, it's really important to let the tomato paste caramelize a bit, then scrape it up when the water is added. It's a quick, easy winner.

My friend from Bologna gave me his tips: carrot and celery as well as onion. The carrot adds all the sweetness you need. Then a little milk at the end. No spices, just pepper (and salt). My tip is not to break the ground beef up at first. Flatten it out so it covers most of the pan and then don't touch it for several minutes, then turn it over and a few minutes more. It gets nicely seared and doesn't boil in its own liquid. Only break it up when it's well seared.

I, too, use less water to cook pasta. You may need to stir the pasta while it cooks, but you end up with nice, starchy water to add to your sauce.

I hit it with a big splash of cabernet and a dollop of heavy cream in the last couple of minutes. Was so pleasantly surprised how simple and a tasty this was. New weeknight rotation recipe for sure!

Too little water results in pasta sticking together. See https://www.youtube.com/watch?v=u0p_dBCEDs4

I used jarred diced tomatoes and tomato paste to give it a bolognese boost. To the Bolognese-born, it is a style of sauce, not authentically Bologna bolognese. Read the adjective leading the recipe's title. We get the idea. And your dare was unnecessary because it doesn't claim to be thus. There are some days when a tasty dinner on the table is desired over lengthy prep.

This was disgusting. I can’t understand all the positive reviews, except many commenters made changes so are not actually commenting on this recipe. I followed the recipe exactly. The sauce is thin, pale and greasy (although I did drain off most of the fat after cooking the meat. I’m going to add jarred sauce to the leftovers.

I am by no means an expert on Italian food but I have had this sauce a few time in the restaurant as well as attempt To cook this sauce In the past. I personally enjoy this recipe and is much better than what I have ever tasted. I did however cut out the butter and used fat from the beef to cook my veggies. I also had to skim out the fat before mixing with pasta.

I make mine with ground beef . sauce add cheese splash cream boil spag mix sauce with beef. add italian seasoning. parsley and cheese to the sauce. . i use hunts meat sauce for this 3 cans 3 dollars kids love it .. i dont use my homemade sauce... its better with the canned just flavor. it with spices cheesd.

I have been making my easy bolognese with balsamic vinegar for years. Same idea, different condiment. It adds sweetness, tang/acid and an almost umami flavor. I use turkey and mushrooms for a lighter meal that still has a beefy flavor.

Those ingredients make up the Worcestershire sauce--no need to add more!