Pasta Night-- Bolognese-Barefoot Contessa style

I know it may be hard to believe but I have only made a meat pasta sauce a few times in my adult life and it was with turkey meat.  A friend of mine had said she was served this recipe at a friends house and really liked it.  Of course, with my obsession with everything Ina, I was excited to try this.

It really is a weeknight meal and you could even cook the sauce in the morning or night before and just heat up for dinner as you boil the water for the pasta.

I used a penne pasta as out base but any short noodle would suffice.  Another trick I have learned from my years of watching cooking shows is to add the pasta to the pan you are making the sauce.  Not only do you have one less dish to clean as I serve it in the pan, but also the pasta will cook a little more and absorb the warm sauce or gravy!

The kids liked it but I think they have gotten so used to my all tomato versions that they were a little surprised by the meat.  The result was a rich and thick sauce that warmed our bellies.  

Add a little red wine and a green salad and you have hit all the necessary food groups. Tomatoes and grapes are a fruits!

Barefoot Contessa, How Easy is That?

• 2 TB good olive oil, plus extra to cook pasta
• 1 pound lean ground sirloin
• 4 tsp minced garlic (4 cloves)
• 1 TB dried oregano
• ¼ tsp crushed red pepper flakes
• 1 ¼ cups dry red wine, divided
• 1 (28 ounce) can crushed tomatoes, preferably San Marzano
• 2 TB tomato paste
• Kosher salt & black pepper
• ¾ pound dried pasta, such as orecchiette or small shells (
• ¼ tsp ground nutmeg
• ¼ cup chopped fresh basil leaves, lightly packed
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 TB 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 TB salt, and 1 ½ tsp 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.

Serves 4-5.



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