MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's Weeknight Bolognese
Categories: Beef, Pasta, Herbs, Dairy, Vegetabes
Yield: 4 servings

2 tb Olive oil
1 lb Lean ground sirloin
4 ts Minced garlic
1 tb Dried oregano
1/4 ts Crushed red pepper flakes
1 1/4 c Dry red wine; divided
2 tb Tomato paste
28 oz Can crushed San Marzano
- tomatoes
1/4 ts Nutmeg
1 lb Dried pasta; orecchiette or
- small shells
1/4 c Chopped fresh basil leaves;
- lightly packed
1/4 c Heavy cream
1 tb Kosher salt
Pepper
Fresh grated Parmesan
- cheese

Heat 2 tablespoons of olive oil in a large skillet over
medium-high heat. Add the ground sirloin and chop well
with a wooden spoon, crumbling the meat as much as
possible. Stop stirring and allow to sit undisturbed for
several minutes to brown the meat. Turn the meat and
chop into crumbles further, then let sit for several
more minutes undisturbed to brown even more. Stir in the
garlic, oregano and hot red pepper flakes and cook for
one minute.

Deglaze the pan by adding 1 cup red wine and then
scraping up any browned bits at the bottom of the pan.
Add the tomato paste, crushed tomatoes, salt and pepper,
and stir until combined. Bring to a boil, reduce heat
and simmer for 10 minutes.

While the sauce is cooking, bring a large pot of water
to a boil with a tablespoon of salt. Cook the pasta
according to the directions on the box.

Add the nutmeg, basil and cream to the thickened sauce
and simmer for 8 to 10 minutes. Remove pasta with a
slotted spoon or sieve, and add to the hot bolognese
sauce. Cook for one minute, then add the remaining 1/4
cup of wine and some pasta water to thin out the sauce
just slightly. Serve immediately with shaved parmesan
and fresh basil.

HOW TO STORE BOLOGNESE: Ina's weeknight bolognese can be
stored for up to a week in the fridge. No need to freeze
this because it will probably be gone before you know
it! You can reheat it in the microwave or on the
stovetop. Just add a dash of water to thin the sauce
out.

Ina Garten Recipe

Presented by Jenna Urben

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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