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     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

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