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 ½-inch chunks
1 tablespoon Asian fish sauce
¼ 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, 8 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, 6 to 8 short
pulses. Add the meat to the processor and pulse until the
meat and mushrooms are evenly mixed, 6 to 8 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
5 minutes. Add the tomato paste and stir until
homogeneous, about 1 minute. Add the meat/mushroom
mixture and cook, stirring occasionally, until the moisture
has completely evaporated and the mixture starts to