There is a time and place for jarred pasta sauces. Wednesday nights, for example.
Those nights when one kid needs to be at karate, another at band practice, and the spouse has a late meeting. Those are the nights for jarred pasta sauce. For all other nights when you can spare 30 minutes to whip together something better, leave the jar in the cabinet.
Because the difference between a jarred sauce and a homemade Bolognese will make you wish you could carve out those 30 minutes more often.
This Bolognese is mostly effortless. You can make it even more so by using the food processor to chop your vegetables. Just toss them all in at once, then pulse until finely chopped. As for the meat, pork is delicious, but feel free to substitute beef, veal or turkey.
Start to finish: 25 minutes
12 ounces pasta
1 pound lean ground pork
1 large yellow onion, diced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, minced
1 tablespoon five-spice powder
28-ounce can crushed tomatoes
1/2 cup grated Parmesan cheese
Salt and ground black pepper
Chopped fresh basil
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Meanwhile, heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat. Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes. Stir in the five-spice powder and tomatoes. Bring to a simmer. Stir in the Parmesan, then season with salt and pepper. Stir in a bit of basil. Add the pasta, tossing to coat well. Serve topped with additional basil.