Serves 4 to 6

  • 2 Tbsp. unsalted butter
  • 1 medium white onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground beef
  • 8 anchovies
  • 2 Tbsp. tomato paste
  • 2 Tbsp. soy sauce
  • 1 (28-ounce) can chopped tomatoes
  • 2 Tbsp. dried basil
  • Dash of salt
  • 1 pound thick, short pasta, like a rigatoni or farfalle

    You want to serve this hot. If you make it ahead of time, let it cool to room temperature and then refrigerate. When you are ready to serve, you can reheat in the oven at 350° or on the stovetop for 10 to 15 minutes. Stir as you go. You can add a bit more tomato paste and a touch of water to reconstitute it.

    Melt the butter in a pot on medium-high heat. Add the onions and garlic and cook for 5 minutes, or until the onions start to look translucent.

    Add the beef and cook an additional 5 to 7 minutes, or until it starts to brown. Try not to stir too much once it gets going to ensure that the beef browns, but do break it up into small pieces at the beginning of the cooking process (you don't want chunks).

    While the beef is cooking, mash the anchovies either with an immersion blender or in a bowl using a fork: You want to break it up as much as possible. Add the anchovies, tomato paste, soy sauce, tomatoes, basil and salt to the beef and onions, and bring to a simmer. Cook 10 minutes more, stirring occasionally. Taste and adjust seasonings as necessary. If you used a particularly fatty beef, feel free to drain off some of the fat if it starts to collect.

    While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions (usually 6 to 10 minutes). When it is done to your liking, drain. Add the pasta to the sauce and serve.

    Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press.

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