This Weeknight Bolognese takes only 30 minutes, but the hearty tomato sauce with ground sirloin, tomatoes, red wine, oregano and lots of spices tastes like it's been simmering on the stove all day.
|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|
|1 1/4 cup||dry red wine, divided|
|1 (28-ounce) can||crushed tomato, preferably san marzano|
|2 tablespoons||tomato paste|
|kosher salt and freshly ground black pepper|
|3/4 pound||dried pasta, such as orecchiette or small shells|
|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|
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 1 1/2 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 1/4 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 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.