I know how tough it is to come home and cook. I cook all day long! If it’s a work night and I’m cooking dinner, it has to be quick or I don’t really have the motivation. Especially when you live in NYC and you can get any cuisine you can think up delivered to your door in 15-30 minutes.
I have to admit that I am a sucker for comfort food, and my number one is pasta. Of course I love to make fresh pasta, and if I’m feeling really up to it – make delish raviolis filled with all sorts of decadent things.
Nonetheless, at least once a week I make a pasta dish and I have to tell you its oh-so-satisfying and couldn’t be simpler. Last night I made a beefy Bolognese. Beautiful fat laden ground beef browned and stewed with onions, garlic, hot pepper flake, and San Marzano tomatoes.
Here’s one for your recipe book – the most simple weeknight dinner.
Prep time: 5-7 minutes
Cook time: 15-20 minutes
1 box fettuccine pasta
1 pound ground beef – (I like 80/20 for the fat content)
1 can San Marzano tomatoes
2 T tomato paste
Splash red wine – (If you have some open)
1 large white onion, finely diced
4 cloves garlic, minced
2 T olive oil
1/2 t hot pepper flake (or 1 T if you like it hot!)
1/2 t dried oregano
2 T grated parmesan
Salt and pepper to taste
- Place a large pot filled with salted water on the back burner and get it to a boil first.
- Have your onion diced and garlic minced ready to go.
- Heat a large pot on medium-high heat, add your oil and allow it to get hot.
- Add your beef and break it up, brown evenly. Remove the grease if you like, or leave it in for more flavor.
- Add your onion and garlic, add the hot pepper flake and dried oregano.
- Cook your onions until tender. Add the tomato paste and mix it thoroughly. If you have some open red wine – or have a glass while cooking, add in about a 1/4 of a cup now.
- Let the wine cook out, then add your tomatoes. Turn the heat to medium low – low.
- Boil your pasta, once cooked, drain and leave in colander.
- Stir the sauce every 5 minutes to prevent scorching and let cook for 15-20 minutes. If you have longer you can let cook for 30 minutes if desired.
- Season with salt and pepper to taste – I also like to add in 2 tablespoons of grated parmesan or pecorino at the end.
- Mix into your fettuccine and serve.
Easy weeknight dinner done! I served it with roasted broccoli and garlic, a glass of wine, a hunk of rustic bread, and great company – all in 30 minutes!
Sean Patrick Gallagher