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To create the flavor of a long-simmered meat ragù in a fraction of the usual time, Melissa Rubel Jacobson makes her delightful sauce with concentrated tomato paste and preseasoned Italian sausage, then finishes the ragù with whole milk for richness. Plus:  More Pasta Recipes and Cooking Tips 

Melissa Rubel Jacobson
February 2008

Gallery

Credit: © Anne Faber

Recipe Summary test

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.

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  • Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.

  • Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.

Suggested Pairing

Firm, juicy Chianti Classico.

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