|Weeknight Bolognese Image from Pinterest|
Ina Garten knows her way around a kitchen, and her recipe for Weeknight Bolognese is nothing short of fabulous. Plus, it's relatively quick to throw together but looks (and tastes) impressive. Serve it over spaghetti squash or your favorite fresh pasta- you can't go wrong.
What You'll Need:
2 Tbsp good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 tsp minced garlic (4 cloves)
1 Tbsp dried oregano
1/4 tsp crushed red pepper flakes
1 1/4 cups dry red wine, divided (and save some for drinking, too!)
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 tsp 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
- 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.
- 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.
This meal feels so cozy and winter-appropriate. It's comfort food at it's finest. Serve it hot with extra Parmesan on the side and don't forget a big glass of that fabulous red wine that you used in the sauce!