The food lab better home cooking through science ( PDFDrive ) 872

2 tablespoons unsalted butter 2 tablespoons tomato paste One 28-ounce can whole tomatoes packed in juice, crushed by hand, in a food processor, or with a potato masher into rough ẵ-inch chunks 1 tablespoon Asian fish sauce ẳ cup grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground black pepper 1 pound spaghetti, linguine, penne, or other long skinny or short tubular pasta Chopped fresh parsley or basil for serving Place the onion, carrot, celery, anchovies, if using, garlic, oregano, and pepper flakes in the bowl of a food processor and pulse until finely chopped, to 10 short pulses, scraping down the sides as necessary Transfer to a bowl Add the mushrooms to the empty food processor bowl of and pulse until finely chopped, to short pulses Add the meat to the processor and pulse until the meat and mushrooms are evenly mixed, to short pulses Set aside Heat the olive oil and butter in a Dutch oven over medium-high heat until the butter has melted and the foaming subsides Add the chopped vegetables and cook, stirring frequently, until softened but not browned, about minutes Add the tomato paste and stir until homogeneous, about minute Add the meat/mushroom mixture and cook, stirring occasionally, until the moisture has completely evaporated and the mixture starts to sizzle, about 10 minutes Add the tomatoes, with their juice, and bring to a boil over high heat, then reduce to a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 30 minutes Stir in the fish sauce and grated cheese and with salt and pepper to taste; keep warm Meanwhile, bring a large pot of well-salted water to a boil Cook the pasta according in the boiling water until it is fully softened but retains a slight bite in the center Drain the pasta, reserving 1 cup of cooking liquid, and return to the pot Add the sauce and stir to combine, adding some of the reserved pasta water as necessary to thin the sauce to the desired consistency Serve immediately, topped with parsley and more Parmigiano-Reggiano  ... fully softened but retains a slight bite in the center Drain the pasta, reserving 1 cup of cooking liquid, and return to the pot Add the sauce and stir to combine, adding some of the reserved pasta water as necessary to thin the sauce...sizzle, about 10 minutes Add the tomatoes, with their juice, and bring to a boil over high heat, then reduce to a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 30 minutes... has reduced and thickened, about 30 minutes Stir in the fish sauce and grated cheese and with salt and pepper to taste; keep warm Meanwhile, bring a large pot of well-salted water to a boil Cook the pasta according in the boiling