Weeknight Bolognese Sauce

By ctaubenheim

Ingredients

• 2 Tbsp good olive oil, plus to
• cook the pasta
• 1 lb lean grd sirloin
• 4 tsp minced garlic (4 cloves)
• 1 Tbsp dried oregano
• 1/4 tsp crushed red pepper
• flakes
• 1 1/4C dry red wine, divided
• 1 (28oz) can crushed
• tomatoes, San Marzano
• 2 Tbsp tomato paste
• Kosher Salt and fresh grd
• black pepper
• 3/4 lb dried pasts, such as
• orecchiette or small shells
• 1/4 tsp grd nutmeg
• 1/4 C chopped fresh basil
• leaves, lightly packed
• 1/4 C heavy cream
• 1/2 C freshly grated
• Parmesan cheese, for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat 2 Tbsp of olive oil in a large 12 inch skillet over medium high heat. Add the grd sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the heat 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 Tbsp salt and 1 1/2 tsp pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil, add a Tbsp 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 ot with Parmesan on the side.