20-Minute Spaghetti Bolognese

Steps

1. 1Bring a large pot of water to boil for the pasta. Once at a boil, salt generously.
2. 2While your water comes to a boil, prep and measure out the rest of your ingredients so they’re ready to go.
3. 3In a large skillet, heat olive oil over medium heat. Once hot, add onion, garlic, and ¼ teaspoon of the salt. Cook until the onions are softened and beginning to turn translucent around the edges, 3 to 5 minutes.
4. 4Add ground beef and remaining ¼ teaspoon of salt. Use a wooden spoon or spatula to break the beef into crumbles as it cooks. Cook just until the beef is no longer pink on the outside, but is not yet cooked through.
5. 5Add your pasta to the pasta water and cook until the pasta is just shy of al dente.
6. 6While your pasta cooks, stir the tomato paste into the beef mixture, and cook until it begins to caramelize on the bottom of the pan, 2 to 3 minutes.
7. 7Add red wine and Worcestershire sauce and bring to a simmer. Cook, stirring frequently until the mixture reduces down most of the liquid has evaporated, 4 to 6 minutes. If your sauce finishes before the pasta is ready, turn off the heat and let it sit.
8. 8Use a heat proof measuring cup to scoop out 1 cup of the pasta water and set aside. Drain pasta or use tongs to scoop the pasta out of the water. Add pasta to the sauce along with the reserved 1 cup of pasta water.
9. 9Bring the sauce back to a simmer and cook, stirring frequently, until most of the liquid has been cooked out of the sauce, and it clings to the pasta, 2 to 3 minutes.
10. 10Add salt if needed, top with parmesan if desired, and enjoy!