Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

　　

Ingredients

Serves 4–6

　　1 pound pasta

　　Kosher salt

　　1 medium onion, peeled, quartered

　　1 celery stalk, quartered

　　1 small carrot, peeled, quartered

　　2 garlic cloves, peeled

　　2 tablespoons olive oil

　　½ pound ground beef or vegetarian substitute

　　½ pound ground pork or vegetarian substitute

　　2 tablespoons tomato paste

　　1 teaspoon dried oregano

　　Freshly ground black pepper

　　¼ cup red wine

　　1 (15-ounce) can tomato sauce

　　2 tablespoons cold unsalted butter

　　Freshly grated Parmesan (for serving)

　　

Step 1

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

　　

Step 2

Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped.

　　

Step 3

Heat oil in a large skillet over high. Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. Stir in tomato paste, oregano, ¾ tsp. salt, and ½ teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes.

　　

Step 4

Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper.

　　

Do Ahead

Step 5

Let sauce cool, then chill in an airtight container for up to 3 days or freeze for up to 2 months.