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American · Main
Weeknight Spaghetti with Meat Sauce
A fast ragu made by mincing mushrooms into the beef so it stays tender without a long simmer, with anchovy, tomato paste and fish sauce for deep, meaty savour. Everything is chopped in a food processor and tossed with pasta.
- YieldServes 4
- Hands-on40 min
- Total1 h 19 min
- Difficulty
Ingredients
- 1small onion, quartered
- 1small carrot, peeled and roughly chopped
- 1 stalkcelery, roughly chopped
- 2anchovy filletsoptional
- 2 clovesmedium garlic
- ½ tspdried oregano
- 1 pinchred pepper flakes
- 225 gbutton mushrooms, 8 oz, stems removed, quartered
- 285 gground chuck, 10 oz
- 30 mlextra-virgin olive oil, 2 tablespoons
- 30 gunsalted butter, 2 tablespoons
- 2 tbsptomato paste
- 1 canwhole peeled tomatoes in juice, one 28 oz (about 800 g) can, crushed to rough 1.25 cm pieces by hand, food processor or potato masher
- 1 tbspAsian fish sauce
- 25 gParmigiano-Reggiano, finely grated (about 1/4 cup), plus more to serve
- to tastekosher salt and freshly ground black pepper
- 450 gspaghetti, linguine, penne or other pasta, 1 lb
- to tastechopped fresh parsley or basil, for serving
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