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Quick Spicy Ragù

Quick Spicy Ragù

Adapted from Quick Ragù With Ricotta and Lemon.

  • 4 servings
  • 5 minutes
  • 40 minutes

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, diced
  • Fine sea salt and black pepper
  • 1 pound ground beef
  • 2 heaping tablespoons sambal oelek (or any spicy red-pepper paste)
  • 1/4 cup full-bodied red wine
  • 1 (28-ounce) can whole peeled tomatoes, with juices crushed completely
  • Pasta of your choice
  • 1 teaspoon fennel seeds
  • 1 cup fresh ricotta
  • 1 lemon, zested
  • Flaky salt, like Maldon

Directions

  1. In a large Dutch oven, heat 1/4 cup oil over medium heat. Add the onion and garlic, season with salt and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it apart, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
  2. Add the tomatoes and their juices. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
  3. Bring a large pot of generously salted water to a boil. Boil the pasta according to package directions until al dente.
  4. In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
  5. Drain the pasta, add to the ragù and toss to coat. Portion into bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.