Photo: Weeknight Bolognese Recipe
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
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.
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By dryheat14_12186578
Scottsdale, 41
on April 18, 2013
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This has been my "go to" sauce for several years, since the first time I saw this episode. I have made it EXACTLY as the recipe is written, which is fantastic. I have also used the slight variation of substituting 1 Tbs. dried basil instead of dried oregano. My family is more of a 'tomato/basil' crowd when it comes to sauce. Totally a personal preference. Whatever your preference is, the way the recipe is written it works equally well in either case. The only other variation to mention is, when choosing a wine, you really must choose a quality wine that you enjoy drinking, as the flavor will definitely come through. It is fun to experiment with different red wines to see which ones you like.
By brazilteach30
Oakland Park, FL
on April 13, 2013
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I make this recipe weekly as my go to sauce and no longer buy jar sauce. Absolutely love this recipe. I make this with extra lean ground turkey and fat free 1/2 and 1/2 for a healthier version and I add a chopped onion. Also, when I have my vegetarian friends over I make it with an assortment of mushrooms and onions for the nice meaty texture. I love orecchiette, and was happy to find a whole wheat version at my store. Looking to cut down carbs? We love it over baked spaghetti squash. Tonight we are trying it over polenta. Can't say enough about how much I love the recipe!!! Thanks Ina!!!
By leslierad_11933938
manhattan beach, CA
on April 02, 2013
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"Yum!" from my husband and 2 boys. Thanks, Ina.
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