Weeknight Bolognese by INA GARTEN

Ina-Bolognese

Serves 4

Ingredients

  • Good olive oil
  • 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 can (28 ounces) crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 pound dried pasta, such as orchiette or small shells
  • ¼ teaspoon nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • ¼ cup heavy cream
  • Freshly grated Parmesan cheese

Directions

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.  Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute.  Pour 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 and the pasta and cook according to the directions on the box.

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes.  When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid.  Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce.  Serve hot with Parmesan on the side.

Notes:

 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 shells, use any dried pasta that you like!

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

This recipe was featured in the April 5th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe. We highly recommend!

INA GARTEN

Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s