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 Garlic; minced
      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
           Parmesan cheese;
           - fresh grated

  Heat 2 tb 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 1 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 1 tb 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.

  Recipe by Ina Garten

  Presented by Jenna Urben

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

  Uncle Dirty Dave's Archives

MMMMM