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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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 Minced garlic   
         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   
              Fresh grated Parmesan   
              - cheese   
       
     Heat 2 tablespoons 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   
     one 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 a tablespoon 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.   
        
     Ina Garten Recipe   
        
     Presented by Jenna Urben   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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