2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
Heat 2 tablespoons of olive oil in a large (12-
inch) skillet over medium-high heat. Add the
ground sirloin and cook, crumbling the meat
with a wooden spoon, for 5 to 7 minutes, until
the meat has lost its pink color and has
started to brown. Stir in the garlic, oregano
and red pepper flakes and cook for 1 more
minute. Pour 1 cup of the wine into the skillet
and stir to scrape up any browned bits. Add the
tomatoes, tomato paste, 1 tablespoon salt and 1
1/2 teaspoons pepper, stirring until combined.
Bring to a boil, lower the heat and simmer for
10 minutes.
Meanwhile, bring a large pot of water to a
boil, add a tablespoon of salt, a splash of oil
and the pasta, and cook according to the
directions on the box.
While the pasta cooks, finish the sauce. Add
the nutmeg, basil, cream and the remaining 1/4
cup wine to the sauce and simmer for 8 to 10
minutes, stirring occasionally until thickened.
When the pasta is cooked, drain and pour into a
large serving bowl. Add the sauce and 1/2 cup
Parmesan and toss well. Serve hot with Parmesan
on the side.
Make-Ahead Plan- Make the sauce, let it cool
and refrigerate for up to 3 days. To serve,
bring the sauce to a simmer while you cook the
pasta, then toss the sauce with the pasta and
Parmesan.
Originally Submitted
9/20/2015
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