Weeknight Bolognese with Linguine
Why This Recipe Works
Browning the meat would have given the meat in our Weeknight Bolognese recipe a crust that takes hours of simmering to break down, so we skipped this step and cooked the meat for only a minute before adding our sauce’s liquid. To make up for our Weeknight Bolognese recipe’s lost meatiness, we used a trio of glutamate-rich ingredients: pancetta, porcini, and anchovy, which we minced and then sautéed with the aromatics. We then cooked the linguine right in the pan with the sauce, adding water to compensate for the liquid it absorbed as it cooked.