Weeknight Bolognese March 2, 2017 by Jill Foucre 1 Comment Weeknight Bolognese 2017-03-02 16:23:17 Print Ingredients 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 3/4 pound dried pasta, such as orecchiette 1/4 teaspoon 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 Instructions 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 1½ 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 on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ 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 ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Beth Keane says March 3, 2017 at 1:56 am I have used this recipe at least twice a month since Ina’s cookbook came out. . I saute finely diced carrots, celery and onions before browning the sirloin. It’s a family favorite…and my Italian mother in law ( mother in love) loves it. I make a double batch ahead of time for our Christmas dinner. Reply