This is my go-to Bolognese recipe. It tastes as though it took hours to prepare but it is quick, easy and absolutely delicious. I serve it over pasta for the kids, and over sautéed zucchini for me. Enjoy!
Contributor: Marianne Campbell
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
1¼ cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
¾ pound dried pasta, such as orecchiette or small shells
¼ teaspoon ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream (note: I have never added the cream)
½ 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 1½ 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.
• Cook according to the directions on the box.
• While the pasta cooks, finish the sauce.
• Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce.
• 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 ½ cup Parmesan and toss well.
I have never added the cream. The sauce is so good without it, it just seemed an unnecessary addition.
Barefoot Contessa / How Easy is That? by Ina Garten