I love a good bolognese, but sometimes I just don’t have time on a weeknight to invest in making it. That’s where this kind of pasta sauce comes in. It cooks in the time it takes to boil a big pot of water, and it uses enough veal to flavor the sauce but not enough to make it really heavy. The cherry tomatoes have a natural sweetness and don’t need to cook down too much. It’s the perfect indulgence for a weeknight treat.
Weeknight Veal Ragu
1/2 pound ground veal
1/2 onion, chopped
2 tablespoons oregano, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 can San Marzano cherry tomatoes (or other San Marzanos if you can’t find the cherry tomatoes)
1/2 cup white wine
1/4 cup grated parmesan
1/2 box or pound of long pasta (spaghetti, linguine, fettuccine, etc)
Cook your pasta in salted boiling water a minute less than the package instructions. Meanwhile, brown the veal in a wide saute pan. (Using a wide pan will help the sauce cook quickly because it maximizes the amount of sauce in contact with the pan).
Add the onion once it has developed a nice browned color. Let the onion sweat down with a little salt to season. Add the oregano and garlic and stir through. Add the tomato paste and allow it to rust for a few minutes. Add the wine and tomatoes and cook down for 5 minutes. Once the sauce has reduced a little and thickened, add the cooked pasta with a splash of the pasta cooking water. Stir to cook together for the last minute and add the cheese.