Spaghetti Fast or Slow

Spaghetti with meat sauce is one of my favorite comfort foods. I always make the sauce from scratch. It’s very easy and it’s pretty fast; dinner can be ready in 30 minutes. The key is lots of tomato paste to thicken the sauce and give a deep tomato-y flavor. I also use ground bison rather than ground beef (it has more flavor and less fat) but you could certainly use beef.

But I had a whole afternoon with nothing to do so I thought I would try a slow-simmering sauce and add some extra touches to give it a deeper, richer flavor. In addition to adding pork, I also added porcini mushrooms. The result was a rich, deep flavor that was absolutely delicious. The only thing I would change next time I make this (and there will definitely be a next time) is to add a little pancetta to the ground meat. I also used linguini because that’s what I happened to have in my pantry but you could use any long pasta that you prefer (or have on hand).

I’ll always go back to my fast spaghetti for a quick meal but when I have more time, the slow version is definitely worth the wait!

Slow Linguine with Porcini Meat Sauce (4 to 6 servings)

• ¼ cup dried porcini mushrooms
• ½ cup hot water
• 1 tbsp. olive oil
• ½ lb. ground bison or beef
• ½ lb. ground pork
• ¼ cup chopped fresh parsley
• 2 cloves garlic, pressed
• ¼ tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 28-oz. can crushed tomatoes
• ½ tsp. dried oregano
• ½ tsp. dried marjoram
• 1 lb. spaghetti, linguini, or other long pasta, cooked and drained

1. In a small bowl, soak the mushrooms in the hot water until soft, about 15 minutes. Drain the mushrooms, reserving the liquid, and finely chop.
2. In a large pan, heat the olive oil. Add the bison, pork, garlic, parsley, salt, and pepper. Cook, breaking up the meat, until browned, about 10 minutes.
3. Stir in the tomatoes, oregano, marjoram, mushrooms, and reserved mushroom liquid. Bring to a boil then lower heat, cover, and simmer, stirring occasionally, about 2 hours.
   Serve with the pasta.

Fast Spaghetti with Meat Sauce (4 to 6 servings)

• 1 onion, chopped
• 1 tbsp. olive oil
• 1 lb. ground bison or beef
• 2 small cans tomato sauce
• 1 small can tomato paste
• 2 cloves garlic, crushed
• ½ tsp. dried basil
• ½ tsp. dried oregano
• ½ tsp. dried marjoram
• 1 bay leaf
• 1 lb. spaghetti, cooked and drained

1. Sauté the onion and ground beef in the olive oil until the beef is cooked through.
   Stir in the tomato sauce and tomato paste.
2. Add the garlic, bay leaf. Add basil and oregano to taste. Simmer for up to 30 minutes.
3. Remove the bay leaf and serve with the pasta.