Quick & Comforting - Spicy Beef Ragu with Fettuccine
- 2 Tbsp Olive oil plus more for drizzling
- 1 Medium yellow onion, finely chopped
- 4 Garlic cloves, finely chopped
- Salt and pepper
- Pinch red pepper flakes
- 2 Anchovy filets (optional) Anchovies add so much! You won’t know they’re in the ragu
- 2 Tbsp Tomato paste
- 1 Ib Ground beef, pork or lamb
- 1 28oz Crushed tomatoes I use Italian San Marzano
- 12 Oz Cooked fettuccine or other pasta
- Parmigiana Reggiana Cheese shavings, Parmesan or Pecorino Romano grated
- Fresh thyme parsley for serving
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.Add ground beef and season with salt and pepper. Using a wooden spoon or a spatula, stir beef until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the beef begins to brown and sizzle in its own fat, 5 to 8 minutes.Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper if needed and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.Serve sauce mixed into and over pasta with plenty of parmigiana reggiana shavings or Parmesan cheese Or Pecorino Romano for grating over the top, scattered with a handful of crushed parsley.
