After a week of vacationing we are settling back in at home, and needed a little break from our seafood feasting. When polling the family for ideas, there was a resounding request for pasta. After flipping through multiple cookbooks, I came across a pasta with bolognese sauce in the Barefoot Contessa's cookbook How Easy is That?. When I think of pasta and meat sauce, I think of comfort -- those warm flavors of tomato, basil and oregano.
RECIPE: Weeknight Bolognese
2 Tbs good olive oil, plus extra to cook pasta
1 lb lean ground sirloin
4 tsp minced garlic (4 cloves)
1 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 freshly ground pepper
3/4 lb dried pasta, such as orecchiette or small shells
1/4 tsp ground nutmeg
1/4 cup fresh, chopped basil leaves
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.
This was a hearty and flavorful dish that has a little bit of heat from the red pepper flakes. In reality it is probably better when the temperature outside is below 103 degrees, but it was just what we were craving. For those that like to prepare meals ahead of time for a busy night, this sauce would lend itself well to making ahead. All you would have to do is boil your pasta, and reheat the sauce the night you want to serve it. This would give the sauce more time to blend the flavors, which would only improve the dish.
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| Bolognese with Shells |
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