Sofrito Bolognese

Make the sofrito. In a blender or food processor, blend the 1 large yellow onion, roughly chopped, 1 large green bell pepper, roughly chopped, and 6 large garlic cloves until smooth. Set aside.

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven over high heat. Add 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, and freshly cracked black pepper to taste. Cook, breaking up beef with a wooden spoon, until it starts to crisp and some parts turn a deep brown, about 10 minutes.

Add one 4.5-oz. tube tomato paste (about ½ cup) and cook until it darkens in color, about 2 minutes. Add the sofrito and stir well. Sauté until the liquid is mostly evaporated and the sofrito thickens, about 7 minutes.

Add 1½ cups dry white wine, 2 cups unsalted beef, chicken, or vegetable stock, and 1½ tsp. sazón with achiote. Stir, scraping up any browned bits stuck to the bottom of the pot. Bring to a boil and then reduce the heat to medium so the sauce is at a steady simmer. It should look like bubbles in a jacuzzi. If it’s barely bubbling or starts to splash violently, adjust the heat as needed. Simmer uncovered until a little more than one third of the liquid has evaporated and the meat begins to reappear along the surface, about 20 minutes, stirring occasionally to make sure nothing is sticking. It should now have a sauce-like consistency.

During the last 10 minutes of cooking, make the pasta. Add 1 lb. spaghetti (or another pasta of choice) to a large pot of salted boiling water and cook according to the package instructions until al dente. Reserve ½ cup pasta water and drain.

Add the reserved pasta water and 1 Tbsp. unsalted butter directly to the sauce. Increase the heat to high and cook until the liquid reduces slightly and the sauce becomes glossy, about 5 minutes. Season to taste with salt and pepper. Add the pasta you are planning to eat immediately into the sauce and toss until coated. Serve with Grated Parmesan and ¼ cup (packed) finely chopped cilantro leaves. When storing leftovers, store the pasta and sauce separately so the pasta doesn’t absorb too much liquid. Reheat and toss together before serving.