Stanley Tucci’s 20-Minute Bolognese Will Become a Weeknight Dinner Staple in Your House

So, sauté your onion, celery, and carrot—I chopped those up in my food processor to make them super fine and to trick myself into adding more veggies to the sauce—in butter and olive oil until soft. Then add the meat and cook until brown. Finally, add the tomatoes—I don’t have the same access to farmer’s market ingredients as Tucci, so I just used whole San Marzano tomatoes whizzed up in the food processor because that felt Tucc-approved. Also add in the chicken stock, nutmeg, salt, and pepper here. Simmer for a few minutes until all the flavors have melded, and voilá, it’s already time to eat.