race against the clock

I had planned on making a 90 minute ragu on Monday, but time got away from us...in hopes of getting dinner on the table before midnight (yes, made it in under the wire at 11:20) I used the ingredients I had on hand to wing it and throw together a last minute bolognese. The troops seem to have enjoyed it, and even my vegetarian sister is still munching on the overabundance of leftovers (though I still have yet to learn how to cook for less than 10 people at a time). The Tabasco adds "personality" to the sauce, which I was told it was lacking prior to serving it, so don't leave it out.

Recipe of the day: Last Minute Meat Sauce

2 tbsp olive oil
1 yellow onion, thinly sliced
1 lb (approx.) 85% lean ground beef
1 (28 oz) can plum tomatoes
3 oz tomato paste (1/2 of a 6 oz can)
3/4 cup white wine (that's what was open)
2 tbsp red wine vinegar
1 tsp tabasco
1/2 cup whole milk
1 tbsp sugar
1 tsp each S&P
1/2 lb spaghetti rigati

In a large, high-edged saucepan, heat olive oil over medium heat and add the onions. Saute 1-2 minutes until softened. Add the ground beef in, using a wooden spoon to distribute the meat in the pan. Continue to cook until the meat is browned, about 10 minutes. Add in the tomatoes, and use a potato masher to break them up. Add in the remaining ingredients and heat to a boil (this should take less than 5 minutes). Meanwhile, place the pasta water on to boil. Reduce the sauce heat to a simmer and continue to cook uncovered until ready to serve. Once the water is boiling, add a handful of salt, then the pasta. Cook for the time specified on the box, and drain. When ready to serve, place the pasta in the bowl and top with sauce. Serve hot.