This meat sauce comes together very quickly and has a great flavor. There is some tomato in it, but the tomato taste isn’t so strong. It works well for people who aren’t into a very tomato-y pasta sauce. I adapted the recipe from here, which calls for using veal and olives, but those ingredients aren’t so common in Japan, so I’ve made a few changes.
200g (about 1/2 lb) dry pasta (choose a shape with surface area that will hold the sauce)
1 tbsp olive oil
200g ground beef/pork mixture
1/2 onion, chopped
1 clove garlic, finely minced
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
1 tbsp tomato paste
60mL (1/4 cup) white wine
120mL (1/2 cup) beef broth (In Japan, I use a bouillon cube plus 120mL water)
1/4 cup parsley, finely chopped
1 tsp grated lemon peel
salt and pepper to taste
1/4 cup grated Parmesan or Romano cheese (of course fresh is always best, but in Japan I use canned grated cheese and it works fine)
Cook pasta according to package directions.
While pasta is cooking, heat olive oil in a saucepan over medium heat. Saute the ground meat until it loses its pink color. Add the onion and garlic and cook for a few minutes until softened.
Add rosemary and tomato paste, stir to combine, and cook for a minute or so. Add the wine and beef broth and cook for 2-3 more minutes.
Add parsley, lemon peel, and grated cheese. Taste and add salt and pepper as necessary.
Mix cooked pasta with the ragu, and serve, along with extra grated cheese.