Prevent your screen from going dark
Makes 4 to 6 servings 1x
Time about 40 minutes
1. Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium-high heat.
2. When the oil is hot, add the ground meat and cook, stirring occasionally and breaking it apart with a spoon until it’s brown and crisp, about 10 minutes. Add the onion, carrot, celery, and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften slightly, 2 or 3 minutes.
3. When the meat is browned, add the tomato paste and cook, stirring until it darkens slightly, about a minute. Add the wine and scrape any browned bits off the bottom of the skillet. Let the wine bubble away until it reduces by about half; stir in the cup cream and turn the heat as low as it will go.
4. When the water boils, add the pasta and stir occasionally. Start tasting after 5 minutes.
5. When the pasta is tender but not mushy, drain it, reserving some cooking water. Add the pasta to the skillet and turn the heat to medium-high. Add half of the Parmesan and a splash of the cooking water if you want to make it saucier. Toss, taste and adjust the seasoning, and serve with the remaining cheese on top.
— Recipe adapted from How to Cook Everything Fast: Completely Revised and Updated