Christina teases me about my inability to fly by the seat of my pants in the kitchen, but in reality, I just don’t have it in me. I am the kind who likes to plan everything – from my weekly menu, down to the actual minutes of a vacation. It drives everyone around me bonkers, but I’ve just accepted it as part of who I am. I can’t help it. Anyway, I was uncharacteristically wandering around Publix yesterday, trying to figure out what to fix for supper. I wanted something comfort-food-ish without having to spend 3 hours I didn’t have cooking.
It hit me – duh, Weeknight Bolognese. I was shocked to find that I had not ever posted this recipe on The Dough Will Rise Again, as it is one of my stand-by, go-to suppers, though it has been quite awhile since I’ve made it. It works great for us, too, because it makes a ton of leftovers and reheats well. Pasta for supper is always a great idea!
- 1.5 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
- 1 lb dried pasta, such as shells or oricchiette
- 1/4 tsp ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4-1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
Season the sirloin generously with salt and pepper, and add 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. Taste to adjust seasoning, as needed.
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.
- We like this better without the nutmeg, and without the additional wine to finish the sauce.
- I add more cream to make up for the missing wine. Scientific? Doubtful.
- Though I’ve never tried it, I think this would work well with ground turkey breast or even italian sausage.
Is it Friday yet?