Bolognese
Ingredients
- 2 tbsp olive oil
- 1 lb ground sirloin
- 4 cloves garlic, minced
- 1 tbsp oregano, dried
- ¼ tsp crushed red pepper flake
- 1¼ cups dry red wine
- 28 oz crushed San Marzano tomatoes
- 2 tbsp tomato paste
- kosher salt, to taste
- pepper, to taste
- ¾ lb pasta
- ¼ tsp nutmeg
- ¼ cup basil, chopped
- ¼ cup heavy cream
- ½ cup Parmesan
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.
Recipe Notes
¼ ½ ¾
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