This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week. Preparation Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped. Heat oil in a large skillet over high. Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. Stir in tomato paste, oregano, 3/4 tsp. salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes. Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper. Do Ahead Let sauce...
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