Beef Bolognese

I am a spaghetti lover, but I thought I would switch it up and try out this recipe which I adapted from Ina Garten’s newest book,  How easy is that.  Even though I used a five dollar bottle of red wine and ground beef instead of ground sirloin, because I am a poor college student, it still was delicious.

Serves 4 to 5/How Easy is That


  • 2 Tbsp. good olive oil, plus extra to cook the pasta
  • 1 lb. lean ground sirloin
  • 4 tsp. minced garlic (4 cloves)
  • 1 Tbsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1 1/4 cups dry red wine, divided
  • 1 (28 oz.) can crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white sugar
  • 3/4 lb. dried pasta such as orecchiette or small shells
  • 1/4 tsp. ground nutmeg
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • Salt and pepper

Heat 2 Tbsp. of olive oil in a large skillet over medium-high heat.  Add the ground sirloin and cook, crumbling the meat with a wooden spoon until the meat has lost its pink color.  Stir in the garlic, oregano, and red pepper flakes and cook for another minute.  Pour 1 cup of wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 Tbsp. salt, 1 Tbsp. sugar and 1 1/2 tsp. 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 Tbsp. of salt, a splash of oil, and 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 of wine to the sauce and simmer for 8 to 10 minutes.  When the  pasta is cooked, drain and pour it into a large serving bowl.  Add the sauce and 1/2 cup of parmesan and toss well.  Serve hot with parmesan on the side for serving.


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