Recipe Blog

¼ cup extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
2 garlic cloves, peeled and smashed
1 pound ground beef
2 heaping tablespoons sambal oelek (or any spicy red-pepper paste)
¼ cup full-bodied red wine, like cabernet or merlot
1 (28-ounce) can whole peeled tomatoes, with their juices
8 ounces plain or whole-wheat lasagna noodles (not no-cook), broken in 1- to 2-inch pieces
1 teaspoon fennel seeds
1 cup fresh ricotta
1 lemon, zested
Flaky salt, like Maldon

1. In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
2. Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
3. Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
4. In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
5. Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.

Quick Ragu With Ricotta and Lemon