Weeknight Bolognese

• 份量: 5 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

2 tablespoons good olive oil, plus extra to cook the pasta

1 pound lean ground sirloin

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

One 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, plus extra for serving

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

步驟

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, add 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 al dente, use a slotted spoon or spider to add the pasta to the sauce; add the 1/2 cup parmesan, toss well. Serve hot, garnished with additional Parmesan and fresh basil.

筆記

Ina Garten

營養

• 卡路里: 600
• 總脂肪: 19g
• 飽和脂肪: 9g
• 膽固醇: 89mg
• 鈉: 658mg
• 總碳水化合物: 59g
• 膳食纖維: 3g
• 總糖: 4g
• 蛋白質: 35g