If I'm going to any trouble at all, I usually go for Marcella's recipe, chapter and verse. I just dedicate the day to it, and that's that.
If I want a quick version, I do this one which is supposedly a Neopolitan recipe - fast, with no pretension.
Sweat an onion, finely diced, in 1/4 cup xvoo
Add 1lb of ground chuck
Season with salt and black pepper
Stir together and cook just until the meat loses its raw color
Add a handful of chopped parsley and a handful of chopped basil. (I know, I know you're supposed to add fresh basil at the end, but this is the way I've always done it. Humor me)
Add a can of whole tomatoes in juice - either roughly cut up with a knife right inside the can, or squeeze and crushed by hand before adding to the pot.
Taste and reseason with salt and black pepper.
Let cook at a simmer just until it all comes together - don't overcook it, half an hour the most.
Sauce your pasta with it and top with plenty of grated pecorino romano.
That's it. Perhaps missing the depth of flavor of more intricate ragu - but when made with good ingredients, it makes a very simple and satisfying meal. I like to make a loaf of Robin's ultimate baguette to sop up the leftover sauce in my dish once the pasta is gone.
