s WEEKNIGHT BOLOGNESE *****
s 
|
s WEEKNIGHT BOLOGNESE *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 12-31-15 excellent and pretty easy, yum *** Recipe courtesy of Ina Garten Weeknight Bolognese Total Time: 30 min Prep: 5 min Cook: 25 min Yield:4 to 5 servings Level:Easy Ingredients 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin ( i used 93% lean hamburger) 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 1/4 cups dry red wine, divided 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground 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, lightly packed 1/4 cup heavy cream 1/2 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 sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in 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 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side. Photograph by Johnny Miller Make-Ahead Plan: Make the sauce, let it cool and refrigerate for up to 3 days. To serve, bring the sauce to a simmer while you cook the pasta, then toss the sauce with the pasta and Parmesan. Recipe from Barefoot Contessa: How Easy is That? Copyright (c) 2010 by Ina Garten. By arrangement with Clarkson Potter/Publishers, a division of Random House, LLC Advertisement © 2015 Television Food Network, G.P. All Rights Res This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||