Weeknight Bolognese
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
52
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
450 g
Ground Sirloin (lean)4 tsps
Garlic (minced 4 cloves)1 tbsp
Oregano (dried)1.25 cups
Red Wine (dry, divided)2 tbsps
Tomato Paste1360 g
Pasta (dried)1 tsp
Ground Nutmeg1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat
3
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
4
Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute
5
Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits
6
Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined
7
Bring to a boil, lower the heat, and simmer for 10 minutes
8
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
9
While the pasta cooks, finish the sauce
10
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
11
When the pasta is cooked, drain and pour into a large serving bowl
12
Add the sauce and 1/2 cup Parmesan and toss well
13
Serve hot with Parmesan on the side