Name: Weeknight Bolognese | Recipes
Yield: Serves 4 to 5
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 ¼ teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground black pepper ¾ pound dried pasta, such as orecchiette or small shells ¼ teaspoon ground nutmeg ¼ cup chopped fresh basil leaves, lightly packed ¼ cup heavy cream ½ cup freshly grated Parmesan cheese, plus extra for serving

From the cookbook:

Barefoot Contessa How Easy Is That?

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
¼ teaspoon crushed red pepper flakes
1¼ cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
¾ pound dried pasta, such as orecchiette or small shells
¼ teaspoon ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving

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.

A Tip From Ina

If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork. You can even substitute chopped mushrooms for a vegetarian dinner!

If you don’t have cream or basil, you can leave it out!

Weeknight Bolognese

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