Weeknight Ragù

This comfort food dish was very well-received in my house. Everyone in my family was fighting over the leftovers! It was easy, full-flavored, and absolutely delicious.

The recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and substituted sour cream for the heavy cream. I also adjusted the consistency of the finished dish with pasta cooking water. Great.

Yield: Serves 8

  • 6 T extra-virgin olive oil, divided
  • 1 3/4 lbs ground pork, turkey, beef, or chicken, preferably dark meat
  • kosher salt
  • 2 medium onions, finely chopped
  • 8 large garlic cloves, thinly sliced
  • 3 Calabrian chiles in oil, finely chopped, or 1 1/2 tsp crushed red pepper flakes
  • 7 T double-concentrated tomato paste
  • 7 T sour cream or heavy cream
  • freshly ground black pepper
  • 1 1/4 to 1 1/2 lbs (20 to 24 oz) rigatoni, gemelli or other short pasta
  • 2 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
  • basil leaves, for serving
  1. Heat 3 tablespoons of oil in a large Dutch oven over medium to medium-high.
  2. Add ground meat in 12–14 pieces (patties), spacing evenly, and season with salt.
  3. Let cook, undisturbed, until deeply browned underneath, about 3 minutes.
  4. Turn over and cook until deeply browned on opposite side, about 3 minutes. Transfer to a plate. (It won’t be cooked through.)
  5. Add remaining 3 tablespoons of oil to pot over medium heat.
  6. Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about 5 minutes.
  7. Add garlic and cook, stirring often, until fragrant, about 2 minutes.
  8. Add chiles/red pepper flakes and tomato paste and cook, stirring often, until paste is slightly darkened in color, about 3 minutes.
  9. Return meat to the pot and break up into small pieces.
  10. Add sour cream/heavy cream and 2 1/4 cups water.
  11. Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–20 minutes.
  12. Season ragù with salt and pepper.
  13. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  14. Add pasta to ragù along with 1 cup pasta cooking liquid and Parmesan.
  15. Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about 2 minutes.
  16. Transfer to a serving dish or individual bowls. Garnish with basil and reserved Parmesan. Serve.

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