Name: Sofrito Bolognese
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 large yellow onion, roughly chopped; 1 large green bell pepper, roughly chopped; 6 large garlic cloves; 2 Tbsp. extra-virgin olive oil; 1 lb. ground beef (or you can use half pork and half beef); 1 Tbsp. dried oregano; ½ tsp. crushed red pepper flakes (optional); 2 tsp. kosher salt, plus more; Freshly cracked black pepper; 1 4.5-oz. tube tomato paste (about ½ cup); 1½ cups dry white wine; 2 cups unsalted beef, chicken, or vegetable stock; 1½ tsp. sazón with achiote; 1 lb. spaghetti (or another pasta of choice); 1 Tbsp. unsalted butter; Grated Parmesan (for serving); ¼ cup (packed) finely chopped cilantro leaves

Photo by Lauren Vied Allen

I have a lot of memories with this one particularly terrible ex-boyfriend that I don’t like to think about, but eating this sofrito pasta that his mom used to make is not one of them. She emigrated from Colombia and adapted American dishes to her taste, but her meat sauce was the best. She would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. The first time I had it, I remember thinking, “I need more. Right. Now.”

My version is a bit more bougie and calls for caramelized tomato paste and white wine, but the result is the same: A sauce you will need seconds. And thirds. And fourths of.

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