For rich, meaty ragu on a weeknight, it’s necessary to take some shortcuts — ground beef instead of braising cuts, pre-chopped frozen vegetables instead of fresh, a short ingredient list. But even though you’ll never get exactly the same results as a sauce simmered for the better part of a day, you can make a pasta sauce equally delicious in its own way by keeping a few tips in mind.
First, use what I call the smash burger technique to brown the beef. Press it into a single layer in a hot pan — like making a smashed hamburger — and let it sear, undisturbed, for a few minutes. This method will keep the beef from steaming immediately and allow it to properly sear.
Second, add in a generous amount of tomato paste and let it caramelize and flavor the rendered beef fat in the pot. Thoroughly cooking the paste amplifies its umami and contributes to a more deeply flavored sauce.
Third, seek out a frozen “seasoning blend” in the grocery store. This mix of onions, peppers and celery brings greater complexity to the final sauce. There’s no need to thaw it before adding to the pot — the vegetables will soften in minutes. From there, all you need is a 15-minute simmer with crushed tomatoes, and your speedy ragu is ready to be tossed with pasta and served.
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