Weeknight ragù

When it comes to pasta sauce, I'm a fan of simplicity. There's really no need to make more effort than what's required to execute a rough chop, and once you get a rhythm down, you can have your sauce simmering on the stove, making your kitchen smell like an Italian mama's, in about 20 minutes. A few small details—well-browned meat, excellent canned tomatoes, wine, fresh herbs—make all the difference, and if you incorporate them you'll rarely be disappointed. Even though I'm usually cooking just for two, I always make a big batch of ragù at the beginning of the week. The first night I usually serve it over pasta, but it reappears throughout the week in different guises: Meat sauce gets tastier over the course of a few days, and it's delicious spooned over a baked sweet potato, roasted winter squash, soft polenta or even grits. If you're feeling really lazy, you can mound some sauce on two toasted English muffin halves, grate a little parmesan on top, and broil the muffins until the cheese starts to bubble.
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