Weeknight Bolognese

By lorik

Ingredients

• 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

Details

Servings 5
Preparation time 5mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

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.