Weeknight Bolognese

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Weeknight Bologneseserves 4-5
adapted from Ina Garten, How Easy is That?

• 1 lb lean ground sirloin
• 4 cloves minced garlic
• 1/2 Tbs dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 1/4 cups dry red wine, divided
• 1 (28-oz) can crushed tomatoes, preferably San Marzano
• 2 Tbs tomato paste
• kosher salt and ground black pepper
• 3/4 lb dried pasta, such as shells or oricchiette
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh basil leaves, lightly packed
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Add the sirloin to a large skillet over medium-high heat.  Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink.  Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.

Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.  Add the tomatos 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined.  Bring to a boil, lower heat, and simmer 10-15 minutes.

Meanwhile, bring a large pot of salted water to boil.  Add the pasta and cook until al dente.  Drain and pour into a large serving bowl.

As the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and remaining 1/4 cup wine.  Simmer for 8 to 10 minutes, stirring occasionally until thickened.  Add the sauce to the pasta, along with the Parmesan cheese, and toss well.  Serve hot and pass additional Parmesan at the table.