Print

Weeknight Bolognese: Ina Garten


  • Author: Jenna
  • Yield: 4 to 5 1x
Scale

Ingredients

  • 2 tablespoons good olive oil, plus extra to cook pasta
    1 pound lean ground sirloin
    4 tsp minced garlic (4 cloves)
    1 tablespoon dried oregano
    ¼ tsp crushed red pepper flakes (I will use 1/8 tsp next time for the kids)
    1 ¼ cups dry red wine, divided
    1 (28 ounce) can crushed tomatoes, preferably San Marzano
    2 tablespoon tomato paste
    Kosher salt & black pepper
    ¾ pound dried pasta, such as orecchiette or small shells (I used 1 pound)
    ¼ tsp ground nutmeg
    ¼ cup chopped fresh basil leaves, lightly packed
    ¼ cup heavy cream
    ½ cup freshly grated Parmesan cheese, plus extra for serving

Instructions

  1. Heat 2 TB 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 5-7 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 mintue. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 TB salt, and 1 ½ tsp pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
  2. 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.
  3. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 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.

  • Category: Medium
  • Method: Stovetop
  • Cuisine: American