Empty My Fridge
Ina Garten and Christine Baranski Make Weeknight Bolognese
Ingredients
- Olive oil2 tbsp
- Lean ground sirloin1 lb
- Garlic · minced4 tsp
- Oregano · dried1 tbsp
- Chili flake · crushed flakes¼ tsp
- Red wine1 ¼ cups
- Crushed tomatoes · preferably San Marzano1 can
- Tomato paste2 tbsp
- Salt
- Black pepper · ground
- Pasta · dried¾ lb
- Nutmeg · ground¼ tsp
- Basil · chopped¼ cups
- Heavy cream¼ cups
- Parmesan cheese · grated½ cups
Instructions
- Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat.
- Add the ground sirloin and break it up with a wooden spoon. Cook for 5 to 7 minutes, until no pink remains and the meat starts to brown.
- Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute.
- Pour in 1 cup of the wine and scrape up the browned bits from the pan.
- Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, and stir until combined.
- Bring to a boil, then lower the heat and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon salt, a splash of oil and the pasta, and cook following the package directions.
- While the pasta cooks, add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring now and then, until thickened.
- Drain the cooked pasta into a large serving bowl, add the sauce and 1/2 cup Parmesan, and toss well.
- Serve hot, with extra Parmesan on the side.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoCreamParmesan cheesePastaHeavy creamTomato paste
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.