Lunch: Pasta Bolognese

We find this sauce, which is traditionally simmered for a long time, tastes just as good when cooked for less than half an hour. Now you won't have to consign Bolognese sauce to the lazy Sunday afternoon of cooking that never comes.

Ingredients

2 tbsp. butter
1/4 lb. sliced bacon
1 onion
1/2 lb. ground beef or a mixture of pork
1 c. canned low-sodium beef or chicken broth or homemade stock
1/2 c. dry white wine
2 tbsp. tomato paste
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. heavy cream
3/4 lb. spaghetti
2 tbsp. chopped fresh parsley

Instructions

In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.
Wine Recommendation: Chianti pairs well with this classic sauce. A zinfandel from California would be an American alternative.

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