Bucatini & Meatballs in 30

A wealthy red sauce thickened with ground egusi and toasted garlic.

Club! It is my pleasure to introduce you to some of the best red sauce you can make in 30 minutes, on a weeknight. I usually wait until Sunday to simmer a red sauce for over an hour, using a healthy splash of red wine, plum tomatoes, tons of fresh and dried herbs in my favorite dutch oven. It’s good with ground veal, lamb, slab bacon rendered crispy and braised tender, browned shiitake, maitake, and oyster mushrooms or jackfruit cooked down like ragu. But on this cool winter weeknight, I am sharing a simple way to pack in flavor that tastes like care, like time, like Sunday.