Weeknight Bolognese

Weeknight Bolognese

This was a huge hit with my family.  I thought the addition of the red wine might be too strong, but it makes the sauce so flavorful.
Servings 4

Ingredients
  

  • 2 Tablespoons extra virgin olive oil
  • 1 lb. lean ground sirloin
  • 2 garlic cloves minced
  • 1 Tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 ¼ cups dry red wine divided
  • 1 28oz. can crushed tomatoes
  • 2 Tablespoons tomato paste
  • 1 box small shell pasta
  • ¼ teaspoon nutmeg
  • ¼ cup chopped fresh basil leaves
  • ¼ cup milk
  • ½ cup freshly grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat.            
  • Add the ground sirloin and cook, crumbling the meat with a wooden spoon for 5-7 minutes or until the meat has lost all of it's pink color and has browned.
  • Stir in the garlic, oregano, and red pepper flakes and cook one more minute.
  • Pour 1 cup of the wine into the skillet and scrape up any browned bits.
  • Add the tomatoes, tomato paste, 1 Tablespoon salt and ½ teaspoon 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 and a splash of olive oil and cook pasta according the package directions on the box.
  • While the pasta cooks, finish the sauce.  Add the nutmeg, basil, milk, and remaining ¼ cup of wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened.
  • When the pasta is cooked, drain and pour into a large serving bowl.
  • Add the sauce and ½ cup Parmesan and toss well.

Notes

Recipe adapted from Food Network Magazine.