In a family with two working parents and a rambunctious two-year-old, I only have a few priorities when it comes to weeknight cooking. I need something relatively simple, something relatively nutritious and something relatively delicious. All three are probably a step down from how things were in the past, but I’m OK with that.
How simple? I’d really like it if my knife prep was the most time-consuming aspect of the meal. We’ve been doing a better job with nutrition by cutting out a bit of meat from our diet and focusing on more vegetables. And I don’t think it’s too much to ask that my pasta sauce taste better than Prego. So when I thought about how I could bring some of the slow-cooked goodness of bolognese to a Tuesday night, I decided to swap out the meat for mushrooms and see how I can amp up the flavor a bit.
The keys were to get a good caramelization using vegetables that didn’t take too long to break down (mushrooms, shallots, garlic), liberal use of tomato paste and a good dash of Worcestershire sauce for some sweetness and anchovy flavor. The result was a richly flavorful sauce that nicely coated the noodles but didn’t weigh it down.
Your diners might not accuse you of spending all day in the kitchen, but if I can get something this good and still have time to watch some Pajanimals with my kid, I’ll take it.