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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive oil |
1 pound(s) lean ground beef (sirloin) |
4 teaspoon(s) garlic minced (4 cloves) |
1 tablespoon(s) dried oregano |
1/4 teaspoon(s) crushed red pepper flakes optional |
1 1/4 cup(s) dry red wine |
28 ounce(s) can crushed tomatoes |
2 tablespoon(s) tomato paste |
3/4 pound(s) pasta (shells or whatever you like) |
1/4 teaspoon(s) ground nutmeg |
1/4 cup(s) chopped basil leaves |
1/4 cup(s) heavy cream |
1/2 cup(s) parmesan cheese |
Directions:
1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5-7 minutes until the meat has lost its pink color and starts to brown. Stir in the garlic, oregano and red pepper flakes. Cook for 1 more minute.
2. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon of salt and 1 1/2 teaspoons of pepper, stirring until combined. Bring to a boil, lower heat and simmer for 10 minutes.
3. Meanwhile, bring a large pot of water to boil. Add a tablespoon of salt, a splash of olive oil and the pasta. Cook according to the directions on the box.
4. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and remaining 1/4 cup wine to the sauce. Simmer for 8-10 minutes, stirring occasionally.
5. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup parmesan and toss well. Or, for KIDS: leave the sauce and parmesan on the side and plate them all separately. Serve with additional parmesan on the side.
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