Weeknight Bolognese

 By Ina Garten she made this on her BE MY GUEST show and its from her Barefoot Contessa How Easy is That? cookbook. This was so good and even more amazing on reheat. There were 2 key points that I took away one was to use a really good wine - we used a Barbera - and lift the pasta out of water and place in sauce RATHER than drain pasta and add to sauce. It makes a difference!

1 pound lean ground sirloin 

4 teaspoons minced garlic (4 cloves) 

1 tablespoon dried oregano 

1/4 teaspoon crushed red pepper flakes 

1 1/4 cups dry red wine, divided 

One 28-ounce can crushed tomatoes, preferably San Marzano 

2 tablespoons tomato paste 

Kosher salt and freshly ground black pepper 

3/4 pound dried pasta, such as orecchiette or small shells 

1/4 teaspoon ground nutmeg 

1/4 cup chopped fresh basil leaves, lightly packed, plus extra for serving 

1/4 cup heavy cream 

1/2 cup freshly grated Parmesan cheese, plus extra for serving

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, 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, add 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 al dente, use a slotted spoon or spider to add the pasta to the sauce; add the 1/2 cup parmesan, toss well. Serve hot, garnished with additional Parmesan and fresh basil. 

Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.