This is a super-fast sauce, and the ingredients are easy to keep on hand. If you use a cup of wine for the sauce and drink a glass while you make it, you’ll still have a few glasses left to serve with dinner. In the unlikely event that ketchup isn’t something you keep on hand, I’d substitute a small can each of tomato paste and tomato sauce, a generous pinch of sugar, and a little red vinegar.
Nikol’s Note: I about died when I found out Malin put ketchup in her sauce! I would never in a million years have guessed. The red wine really tempers the sweetness and it does have a nice consistency.
1 pound 90% (or higher) lean ground beef
1 can Italian-style crushed tomatoes
1 onion, diced
4 garlic cloves, minced
1 cup red wine
salt and pepper
1 1/2 cups ketchup
8 ounces of your favorite pasta
Sauté the ground beef, using a wooden fork to break the meat into tiny pieces. Add the onion and cook until golden and lazy.
Meanwhile, bring a pot of salted water to a boil, and cook pasta according to package directions.
Add the garlic to the skillet with the ground beef, and cook for a minute or two. Stir in the tomatoes and the wine, allowing to simmer for about 10 minutes. Add about 1 1/2 cups of ketchup (I know this sounds sketchy, but it really adds great flavor and consistency to this dish), mix well, season with salt and pepper, and simmer about 5 minutes more.
Serve over your drained pasta. Pass Parmesan separately.
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