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.
Print Recipe
Servings: 4
Ingredients Method Notes

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

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.            
  2. 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.
  3. Stir in the garlic, oregano, and red pepper flakes and cook one more minute.
  4. Pour 1 cup of the wine into the skillet and scrape up any browned bits.
  5. 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.
  6. 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.
  7. 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.
  8. When the pasta is cooked, drain and pour into a large serving bowl.
  9. Add the sauce and ½ cup Parmesan and toss well.

Notes

Recipe adapted from Food Network Magazine.