WEEKNIGHT BOLOGNESE

WEEKNIGHT BOLOGNESE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    teaspoon crushed red pepper flakes

  • 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

  • ¾

    pound dried pasta, such as orecchiette or small shells

  • ¼

    teaspoon ground nutmeg

  • ¼

    cup chopped fresh basil leaves, lightly packed

  • ¼

    cup heavy cream

  • ½

    cup freshly grated Parmesan cheese, plus extra for serving

  • Read more at: http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe/index.html?oc=linkback

Directions

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.


Nutrition

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