Simple Bolognese

Food

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Easy Bolognese

Adapted from Ina Garten

Servings: 4-6

Ingredients: 

2 tablespoons good olive oil

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 (San Marzano are the best)

2 tablespoons tomato paste

Kosher salt and freshly ground black pepper

1lb dried pasta, such as orecchiette or small shells

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

1/4 cup half & half (or you can use cream for a bit richer of a sauce)

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

1-2 tablespoons parsley for serving

A few notes on making this: 

• This easily feeds my family of five with a bit leftover. 
  
• You can use heavy cream to finish the sauce at the end, but I prefer half and half—it adds richness without being too heavy 
• This is traditionally made with spaghetti, but I prefer a small pasta with a cup or tube shape—shell, orecchiette, or mezze rigatoni—that holds the sauce better. 
• buy a wedge of parmigiano cheese and grate with a microplane

Directions: 

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet or Dutch oven 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 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 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 parsley and basil.