Speedy bolognese
Don't have time to make a slow-cook bolognese? Try this quick version tonight
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
½ medium yellow onion
2Â tbsp extra-virgin olive oil
1Â tbsp butter
450g fresh tomatoes
340g ground beef chuck
salt
280g tagliatelle or pappardelle
30g Parmesan, freshly grated
Method
Peel the onion and finely chop it. Put the olive oil and butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden colour (about five minutes).
While the onion is sautéing, peel the tomatoes and coarsely chop them. When the onion is ready, add the ground beef, season with salt, and cook, stirring, until it has lost its raw colour and just begins to brown (two to three minutes).
Add the tomatoes, season them with salt, and cook over medium heat until the liquid the tomatoes release has almost completely evaporated (10-12 minutes).
Add about two tablespoons of salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the grated Parmigiano-Reggiano, and serve at once.
This recipe is from Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes.
