Quick Ragù Bolognese

Main Ingredients:

2 tablespoons olive oil

18 ounces meat loaf mix or 6 ounces each lean ground beef, lean ground veal, and lean ground pork

1 medium onion, chopped

1/3 cup coarsely chopped carrot

1/3 cup coarsely chopped celery

3 garlic cloves, finely chopped

1/2 cup red wine

2 14 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil in juice

1/3 cup half and half

2 tablespoons chopped fresh oregano

1 pound Pappardelle

Grated Parmesan cheese

Recipe Steps:

Step One:

Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.

Step Two:

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.