Give this speedy meat sauce depth with a bit of Worcestershire sauce and cocoa powder.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4
Ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey)
3 tablespoons tomato paste
1 1/2 cups white wine
2 tablespoons Worcestershire sauce
1 1/2 cups milk
1 tablespoon cocoa powder
1 pound corkscrew pasta
Shaved Parmesan and chopped fresh parsley, for serving
Directions
- Heat the oil in a large, heavy pot over medium-high heat. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the meatloaf mix and cook, breaking up lumps with a wooden spoon, until any liquid evaporates and the meat is dry, 10 to 12 minutes. Stir in the tomato paste and brown, scraping the bottom of the pot, about 4 minutes. Stir in the wine and Worcestershire and bring to a simmer. Simmer the sauce until the liquid is reduced by half, about 6 minutes. Stir in the milk, cocoa powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook until the sauce is slightly thickened, about 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the water according to package directions until al dente. Then drain and immediately transfer to serving plates. Top with the Bolognese and sprinkle with shaved Parmesan and parsley.
