As the temperatures begin to drop our need and desire for hearty and comforting dishes begins to rise. There’s nothing like coming in from the cold with a nice hot bowl of soup waiting for you. That’s my usual go-to after a morning of shoveling, but let’s not talk about snow so early in the season. We haven’t even had our first frost yet! And just as comforting as soup is pasta and today I have a recipe for you for a quick and easy Bolognese. I came across it in a recent issue of Food Network Magazine where they coined it Weeknight Bolognese. I’m calling it quick and easy because I was able to make twice in one day without breaking a sweat. Why did I make it twice in one day you may be wondering? Well, it’s not because it was so delicious I finished it one sitting – don’t get me wrong, it was delicious – but, it was because I made a MAJOR snafu! If you didn’t know I am more of baker than a cook. The cooking thing is still fairly new to me and I have a lot to learn, like you shouldn’t substitute cooking wine for a dry red wine in any recipe. That’s why I made this recipe twice. The first time I used cooking wine in lieu of dry red wine and it was atrocious and incredibly salty. At first I couldn’t figure out what I had done wrong, but, a quick Google search let me know. I believe I may have made this mistake once before with another recipe but, it’s not coming to me right now. At least I know for future cooking endeavors!
So, on my second go around I had a delicious dinner to eat and with the temps a little cooler in the evening it was quite comforting.
A Quick and Easy Bolognese
2 tablespoons olive oil
1 pound lean ground beef*
4 garlic cloves, minced
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine**
1 28-ounce can of crushed tomatoes
2 tablespoons tomato paste
Kosher salt and black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
*I used a 93% / 7% split
** I used Merlot
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon until the meat has lost its pink color and has begun to brown. Add in the garlic, oregano, and red pepper flakes. Pour in 1 cup of the red wine, the crushed tomatoes, tomato paste, 2 teaspoons of salt and 1 teaspoon of black pepper, stirring until combined. Bring to a boil, then lower the heat and let simmer for 10 minutes.
Bring a large pot of water to boil and cook the pasta according to the package directions.
While the pasta is cooking finish the sauce by adding in the nutmeg, basil, cream and the remaining 1/4 cup of wine and continue simmering for 8 to 10 minutes, stirring occasionally until thickened.
When the pasta is cooked, drain and pour into a large serving bowl and top with the sauce and 1/2 cup of the Parmesan and toss well. Serve hot with extra Parmesan on top.
Recipe from Food Network