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With all due respect – and oh, how I respect them – to Bolognese sauces that simmer until the sun comes up, this one delivers a dinner in very little time. And these potatoes: I don’t mean to deny John of deep-fryer duty, but sheet-pan fries are pretty amazing in their own right and a little oil goes a long way here without all the fuss. If you like your fries super crunchy, slice them a little thinner. Want wedges? Go thicker. Either way they’ll hold that sauce the way we all want to be held.
2 tablespoons extra virgin olive oil
1 cup finely diced onion
1 pound ground beef (about 20 percent fat)
1 tablespoon minced garlic
2 tablespoon tomato paste
1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon sugar
1 teaspoon dried oregano
¼ teaspoon chili flakes, plus more to taste
1 (14-ounce) can crushed tomatoes
¼ cup water
1 ½ pounds Idaho/Russet potatoes (these are best for fries because they’re starchy!)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more to taste
1 teaspoon paprika
¼ teaspoon cayenne, plus more to taste
+ chopped fresh parsley and Parm for serving
Gruyère ensures you’re not covering up the flavor that is fresh lob$ter
There’s no pocket like a hot pocket.
