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.