Recipe Review | Weeknight Bolognese

One of my all-time favorite cookbooks is the Barefoot Contessa's, How Easy is That? Every recipe I've tried from this beautifully illustrated book has been not only tasty, but relatively simple to execute. One of our absolute favorites from this collection is "Weeknight Bolognese." Paired with a loaf of crusty French bread, a green salad, and a bottle of Cabernet--it's a perfectly satisfying family meal.

Weeknight Bolognese
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What you need:
2 tablespoons olive oil, + extra to cook the pasta
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
1 (28-ounce) can crushed tomatoes, preferable 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 shopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, + extra for serving
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What to do:
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 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and re 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 the directions on the box.

While the past cooks, finish the sauce. Add the nutmeg, basil (reserving about a teaspoon for garnish), cream, and the remaining 1/4 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 1/2 cup Parmesan and toss well. Sprinkle with reserved fresh basil. Serve hot with Parmesan on the side. Mangia!