10-Minute Bolognese

Makes about 8 cups

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1 pound lean ground beef
1/2 teaspoon coarse or kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 28-ounce can whole tomatoes, with their juices
1 cup water
1 clove garlic, minced
2 tablespoons tomato paste
1/8 teaspoon granulated sugar
1/8 teaspoon crushed red pepper flakes
Pinch of freshly grated nutmeg
3 tablespoons chopped fresh oregano
2 tablespoons whipping cream (optional)

Brown the beef in a large dry skillet over medium-high heat with the salt and pepper, stirring, for 3 to 4 minutes.

Meanwhile, tip the tomatoes and their juices into a bowl. Using kitchen shears, snip the tomatoes into small pieces. Add the water to the tomato can. Set both aside.

Tip the skillet of meat, and use a spoon to move the meat to the high end. Remove and discard all of the excess liquid in the pan.

Add the garlic and tomato paste, the tomatoes and their liquid, the water in the can, the sugar, red pepper flakes and nutmeg. Bring to a boil.

Reduce the heat to low and simmer, stirring occasionally, for 10 minutes. Add the oregano and cream, if desired. Taste for seasoning and add more salt and pepper, if you like. Heat until hot and serve over pasta.

10-Minute Meatless Variation: Omit the meat. Begin by cooking the garlic in 1 tablespoon of olive oil. Then add the tomato paste, tomatoes and their liquid, and the remaining ingredients, including the salt and pepper.

From "The Way We Cook" by Sheryl Julian and Julie Riven

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