One-Pot Shells and Bolognese
This dish is a winner on all fronts. The taste of a long-simmered Bolognese but on the table in almost 30 minutes (yes, one of my shortcuts is a touch of hoisin—it’s a back note that adds amazing depth to the sauce), and it’s truly a one-pot dish so there’s minimal cleaning. In truth any dry pasta can work here, but shells will quite deliciously catch the sauce for a perfect bite every time. Feel free to mix in chopped kale or spinach at the very end for some additional veg if you like, or swirl in a ball of burrata for a decadent but easy option.
Serves 4
INGREDIENTS
1 lb. ground chuck
8 oz hot Italian pork sausage (approximately 2 links)
1 tbsp olive oil
¼ cup tomato paste
1 tbsp hoisin sauce
1 28-oz jar of marinara sauce
4 cups water
1 lb. medium dry shell pasta
½ cup freshly grated parmesan, plus more for serving
Kosher salt and freshly ground black pepper
Extra virgin olive oil, for finishing
METHOD
Preheat oven to 425F.
Heat a Dutch oven or heavy-bottomed pot over medium high heat. Add olive oil, then add ground chuck and sausage. Season with salt and pepper, then cook the meat and break apart using a wooden spoon (or even better, a potato masher) until meat is cooked.
Move the meat to the sides to create an open spot in the center of the surface and add tomato paste and hoisin. Let caramelize for 30 seconds or so before mixing into meat. Add marinara sauce and water. Add shells and stir to mix, then use a wooden spoon to press pasta down to ensure they’re mostly submerged in the liquid. Transfer pot to oven and cook, uncovered for 18-20 minutes, stirring twice during the cooking period, until shells are al dente. Remove from oven and stir in parmesan. Season with salt and pepper. If sauce needs to be thinned out add ¼ cup of water and mix to combine.
To serve, spoon shells into bowls, finish with a glug of good olive oil and garnish with parmesan.
