Thursday, April 7, 2011

Weeknight Bolognaise

That's ah-moray!

Weeknight Bolognese
From Ina Garten, via Annie's Eats

2 T. Olive Oil
1 lb. ground Beef
4 cloves Garlic, minced
1 T. dried Oregano
1/4 t. Red Pepper Flakes
1 1/4 C. dry Red Wine
1 28 oz. can Crushed Tomatoes
2 T. Tomato Paste
1 T. Salt
1 1/2 t. Ground Black Pepper
1 lb. dried Pasta, such as shells
Pinch of ground Nutmeg
¼ C. fresh Basil, chopped
¼ C. Heavy Cream
½ C. freshly grated Parmesan cheese, plus (much) more for serving

Heat the olive oil in a large skillet over medium-high heat.  Crumble the ground meat into the pan.  Cook until no longer pink and starting to brown, 5-7 minutes.  Stir in the garlic, oregano and red pepper flakes and cook until fragrant, about 1 minute.  Add 1 cup of the wine to the pan and stir, scraping any browned bits from the bottom of the pan.  Add the tomatoes, tomato paste, salt and pepper.  Bring to a boil, reduce the heat and let simmer for 10 minutes.

Meanwhile, cook the pasta in a large pot of salted water according to the package directions.

While the pasta is cooking, finish the sauce. Stir in the nutmeg, cream, and remaining 1/4 cup of wine.  The original says to include the basil at this point too but I think I'll wait to include the basil at the end with the Parmesan in the future.  Simmer for 10 more minutes, stirring occasionally until thickened. When the pasta is cooked and drained, toss with the warm sauce and grated Parmesan until well coated. Serve with additional Parmesan if desired.

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