Weeknight Bolognese

I love Bolognese sauce, but I don't like the time that it usually takes to make it. This recipe was great because it was delicious, easy and quick!

Source:http://stylishcuisine.com originally adapted from How Easy Is That by Ina Garten


Ingredients:
2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided ( I used beef stock because I hate wine)
1 (28 ounce) can crushed tomatoes, preferably San Marzano ( I used off brand, it was still good)
2 tablespoons tomato paste
Kosher salt and black pepper
¾ pound dried pasta, such as orecchiette or small shells ( I used whole wheat)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed ( I omitted)
¼ cup heavy cream ( I used half-and-half)
½ cup freshly grated Parmesan cheese, plus extra for serving

Directions:
Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 ½ teaspoons pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box.
Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Yield: 4 – 5 servings