Weeknight Bolognese

Ingredients:

• 450 g lean ground beef from the loin
• 2 tablespoons olive oil, plus a little more for cooking the pasta
• 4 tsp chopped garlic (4 cloves)
• 1 tbsp. l. dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 and 1/4 cups dry red wine (separately)
• 1 can (800 g) of canned tomatoes in their own juice
• 2 tbsp tomato paste
• 350 g dry pasta (orecchiette or small shells)
• 1/4 tsp ground nutmeg
• 1/4 cup chopped basil leaves
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving

Preparation:

1. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium heat. Add the ground beef and cook, stirring with a wooden spoon, for 5-7 minutes, until the meat is no longer pink and begins to brown. Combine the garlic, oregano, and red pepper flakes, add them to the meat, and cook for 1 minute.
   
   Pour 1 cup of wine into the pan and stir, breaking up any small pieces of minced meat. Add the tomatoes, tomato paste, 1 tablespoon of salt, and 1.5 teaspoons of pepper, stirring constantly. Bring to a boil, reduce heat, and simmer for 10 minutes.
2. Meanwhile, bring a large pot of water to a boil, add 1 tablespoon of salt, a little oil, add the pasta, and cook according to the directions on the label.
3. Finish preparing the sauceWhile the pasta is cooking, add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for another 8-10 minutes, stirring occasionally, until thickened. When the pasta is done, drain and place it in a large serving bowl. Add the sauce and 1/2 cup of Parmesan cheese, and toss well. Serve hot with extra Parmesan cheese.
   
   Recipe Bolognese sauce to the pasta.