Weeknight Spaghetti with Meat Sauce

In busy college days, a quick and simple pasta dish often meant throwing ground beef and store-bought sauce together for dinner. However, now armed with culinary knowledge, we can elevate this weeknight favorite to new heights. This meat sauce recipe is designed for convenience without compromising on flavor. By adding carrots, celery, garlic, oregano, and a hint of red pepper flakes, we create a robust base for the marinara sauce. The secret to its meaty depth lies in a surprising ingredient—anchovy fillets, enhanced by glutamate-rich tomato paste. To achieve the perfect texture and extra flavor, mushrooms are cleverly incorporated with ground chuck, inspired by meatball and meatloaf techniques. The result is a deliciously hearty sauce that comes together quickly, making it perfect for busy weeknights.

Servings: 4

INGREDIENTS:

• 1 small onion, quartered
• 1 small carrot, peeled and roughly chopped
• 1 stalk celery, roughly chopped
• 2 anchovy fillets (optional)
• 2 medium cloves garlic
• ½ teaspoon dried oregano
• Pinch of red pepper flakes
• 8 ounces button mushrooms, stemmed and quartered
• 10 ounces ground chuck
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons tomato paste
• One 28-ounce can whole tomatoes packed in juice, crushed by hand, in a food processor, or with a potato masher into rough ½-inch chunks
• 1 tablespoon Asian fish sauce
• ¼ cup grated Parmigiano-Reggiano, plus more for serving
• Kosher salt and freshly ground black pepper
• 1 pound spaghetti, linguine, penne, or other long skinny or short tubular pasta
• Chopped fresh parsley or basil for serving

INSTRUCTIONS:

1. In a food processor, combine the onion, carrot, celery, anchovies (if using), garlic, oregano, and red pepper flakes. Pulse until finely chopped, about 8 to 10 short pulses, scraping down the sides as needed. Transfer the mixture to a bowl. Next, add the mushrooms to the empty food processor bowl and pulse until finely chopped, about 6 to 8 short pulses. Add the ground chuck to the processor and pulse until the meat and mushrooms are evenly mixed, about 6 to 8 short pulses. Set the meat/mushroom mixture aside.
2. In a Dutch oven, heat the olive oil and butter over medium-high heat until the butter has melted, and the foaming subsides. Add the chopped vegetables and cook, stirring frequently, until softened but not browned, about 5 minutes. Stir in the tomato paste and cook until homogeneous, about 1 minute. Add the meat/mushroom mixture and cook, stirring occasionally, until the moisture evaporates, and the mixture starts to sizzle, about 10 minutes. Pour in the canned tomatoes, along with their juice, and bring the sauce to a boil over high heat. Then, reduce the heat to a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 30 minutes. Stir in the fish sauce and grated cheese. Season with salt and pepper to taste, and keep the sauce warm.
3. While the sauce simmers, bring a large pot of well-salted water to a boil.
4. Cook the pasta in the boiling water until fully softened but still retaining a slight bite in the center. Drain the pasta, reserving 1 cup of cooking liquid, and return it to the pot. Add the meat sauce and stir to combine, adding some of the reserved pasta water as needed to achieve the desired sauce consistency.
5. Serve the Weeknight Spaghetti with Meat Sauce immediately, topped with chopped parsley or basil, and an extra sprinkle of grated Parmigiano-Reggiano. Enjoy this flavorful and satisfying meal, perfect for any busy weeknight!