The secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concentrated tomato paste and a tiny splash of soy sauce. Crusty toast replaces pasta as a fun new way to serve this meaty sauce while a big, tangy Caesar salad rounds out the easy, but impressive meal.
In a large deep skillet, heat the olive oil until shimmering. Add the onions, minced garlic and a pinch of salt and cook over medium-high heat, stirring occasionally, until barely starting to soften, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 5 to 7 minutes. Stir in the tomato paste and cook until sizzling, 1 to 2 minutes. Stir in the marinara sauce and soy sauce and bring to a simmer, then reduce the heat to low and cook until the fat starts to separate from the sauce, 7 to 10 minutes.
Meanwhile, in a food processor, combine the mayonnaise, vinegar, mustard, anchovies and grated garlic, then puree until smooth. Scrape the dressing into a bowl, stir in the Parmesan, and season with salt and pepper.
In a large bowl, toss the romaine with the dressing until well coated. Season the salad with salt and pepper.
Preheat a grill pan or large skillet over medium-high heat. Brush the bread on both sides with olive oil and cook, in batches if necessary, until toasted, 2 to 3 minutes per side.
Arrange the toast on four plates. Spoon about 1 cup of the Bolognese sauce on each slice of toast and then pile the salad alongside. Serve, passing more Parmesan at the table.