Ingredients:
- 2 tablespoons olive oil, plus extra for cooking 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
- 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
- ½ cup freshly grated Parmesan cheese, plus extra for servin
Directions:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the ground sirloin and cook for 5–7 minutes, breaking it apart as it cooks, until browned.
- Stir in the garlic, oregano and red pepper flakes. Cook for about 1 minute.
- Add 1 cup of the red wine and stir, scraping up any browned bits from the bottom of the skillet.
- Stir in the crushed tomatoes, tomato paste, 1 tablespoon salt and 1½ teaspoons black pepper.
- Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes.
- While the sauce simmers, bring a large pot of water to a boil.
- Add 1 tablespoon salt and a splash of olive oil.
- Cook the pasta according to the package directions, then drain.
- Stir the nutmeg, basil, heavy cream and remaining ¼ cup red wine into the sauce.
- Simmer for another 8–10 minutes, stirring occasionally, until slightly thickened.
- Add the cooked pasta to a large serving bowl.
- Pour the Bolognese sauce over the pasta, add ½ cup Parmesan and toss everything together.
- Serve hot with extra Parmesan on top.
