Spaghetti Bolognese for Two
By America's Test KitchenPublished on October 13, 2011
Time
1¼ hours
Yield
Serves 2
Ingredients
1 small onion, chopped coarse1 carrot, peeled and chopped coarse1 ½ ounces pancetta, chopped coarse¼ ounce dried porcini mushrooms, rinsed1 anchovy fillet, rinsed1 (14.5-ounce) can diced tomatoes 1 tablespoon unsalted butter 1 tablespoon tomato paste 2 garlic cloves, minced½ teaspoon sugar ⅛ teaspoon red pepper flakes 6 ounces meatloaf mix ¾ cup whole milk ¼ cup dry white wine 2 cups water 6 ounces spaghetti 2 tablespoons chopped fresh basil Salt and pepper
Before You Begin
If you can’t find meatloaf mix, substitute equal parts of 85 percent lean ground beef and ground pork. Take the time to thoroughly rinse the dried porcini mushrooms to remove any grit. Serve with grated Parmesan cheese.
Instructions
- Pulse onion, carrot, pancetta, mushrooms, and anchovy in food processor until finely ground, 10 to 15 pulses; transfer to bowl. Pulse tomatoes with their juice until coarsely ground, about 8 pulses.
- Melt butter in 12-inch nonstick skillet over medium heat. Add processed onion mixture and cook until browned, 6 to 8 minutes. Stir in tomato paste, garlic, sugar, and pepper flakes and cook until paste begins to darken, about 1 minute. Add meatloaf mix, breaking up meat into small pieces, and cook until just no longer pink, 2 to 3 minutes.
- Stir in milk and bring to simmer, scraping up any browned bits. Cook until liquid is nearly evaporated, 5 to 8 minutes. Stir in wine, bring to boil, and simmer until liquid is nearly evaporated, 2 to 3 minutes.
- Add water, processed tomatoes, and pasta and bring to boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until pasta is tender and sauce is thickened, 15 to 18 minutes. Off heat, stir in basil and season with salt and pepper to taste. Serve.
Time
1¼ hoursYield
Serves 2Ingredients
1 small onion, chopped coarse
1 carrot, peeled and chopped coarse
1 ½ ounces pancetta, chopped coarse
¼ ounce dried porcini mushrooms, rinsed
1 anchovy fillet, rinsed
1 (14.5-ounce) can diced tomatoes
1 tablespoon unsalted butter
1 tablespoon tomato paste
2 garlic cloves, minced
½ teaspoon sugar
⅛ teaspoon red pepper flakes
6 ounces meatloaf mix
¾ cup whole milk
¼ cup dry white wine
2 cups water
6 ounces spaghetti
2 tablespoons chopped fresh basil
Salt and pepper
Test Kitchen Techniques
Ingredients
1 small onion, chopped coarse
1 carrot, peeled and chopped coarse
1 ½ ounces pancetta, chopped coarse
¼ ounce dried porcini mushrooms, rinsed
1 anchovy fillet, rinsed
1 (14.5-ounce) can diced tomatoes
1 tablespoon unsalted butter
1 tablespoon tomato paste
2 garlic cloves, minced
½ teaspoon sugar
⅛ teaspoon red pepper flakes
6 ounces meatloaf mix
¾ cup whole milk
¼ cup dry white wine
2 cups water
6 ounces spaghetti
2 tablespoons chopped fresh basil
Salt and pepper
Test Kitchen Techniques
Ingredients
1 small onion, chopped coarse
1 carrot, peeled and chopped coarse
1 ½ ounces pancetta, chopped coarse
¼ ounce dried porcini mushrooms, rinsed
1 anchovy fillet, rinsed
1 (14.5-ounce) can diced tomatoes
1 tablespoon unsalted butter
1 tablespoon tomato paste
2 garlic cloves, minced
½ teaspoon sugar
⅛ teaspoon red pepper flakes
6 ounces meatloaf mix
¾ cup whole milk
¼ cup dry white wine
2 cups water
6 ounces spaghetti
2 tablespoons chopped fresh basil
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
Authentic Bolognese sauce is slow-simmered for hours. The wait is worth it when you want to impress a table full of guests, but for our double serving size we wanted something quicker. We boosted the flavor fast by adding hearty pancetta, dried porcini mushrooms, and an anchovy to the sauce. We also saved time and cleanup by simmering the pasta directly in the sauce—no boiling water needed.
Before You Begin
If you can’t find meatloaf mix, substitute equal parts of 85 percent lean ground beef and ground pork. Take the time to thoroughly rinse the dried porcini mushrooms to remove any grit. Serve with grated Parmesan cheese.
Instructions
- Pulse onion, carrot, pancetta, mushrooms, and anchovy in food processor until finely ground, 10 to 15 pulses; transfer to bowl. Pulse tomatoes with their juice until coarsely ground, about 8 pulses.
- Melt butter in 12-inch nonstick skillet over medium heat. Add processed onion mixture and cook until browned, 6 to 8 minutes. Stir in tomato paste, garlic, sugar, and pepper flakes and cook until paste begins to darken, about 1 minute. Add meatloaf mix, breaking up meat into small pieces, and cook until just no longer pink, 2 to 3 minutes.
- Stir in milk and bring to simmer, scraping up any browned bits. Cook until liquid is nearly evaporated, 5 to 8 minutes. Stir in wine, bring to boil, and simmer until liquid is nearly evaporated, 2 to 3 minutes.
- Add water, processed tomatoes, and pasta and bring to boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until pasta is tender and sauce is thickened, 15 to 18 minutes. Off heat, stir in basil and season with salt and pepper to taste. Serve.
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