I make an authentic version of this several times over the winter months. It takes hours and I’m always sorry to see the last of it. This half hour version is actually pretty darn good; not a close second for the 3 hour version but quick and tasty and ready in a half hour. The secret ingredient is Worcestershire sauce, which gives a hit of umami and complexity even without a long simmering. Dawn Perry developed this for the New York Times, and suggests transferring the pasta right from the pot to the skillet; then tossing in some of the starchy pasta water for a glossy finish. I added a splash of red wine towards the end, and if I’d had some cream would have added a bit of that as well. My husband would be pleased to be served this on a regular basis!
Kosher salt and black pepper
2 Tbs. olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 pound ground beef (preferably 20 percent fat), pork, or dark meat turkey
12 ounces spaghetti, pappardelle, or other long pasta
1/4 cup tomato paste
2 tsp. Worcestershire sauce
Grated Parmesan, for serving
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-hgh. Add onion, garlic and 1/2 tsp. salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
Add pasta to the pot and cook according to package instructions until al dente.
Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 tsp. pepper and 1/2 tsp. salt and simmer until slightly reduced, about 5 minutes.
Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan. Serves 4.
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