This week day bolognese is actually a fresh take on the traditional “American” meat sauce. The additions of heavy cream, Parmesan Reggiano, and a healthy dose of Cabernet give it more complexity. It’s hearty, delicious, and an easy weeknight meal that cooks in a fraction of the time that the authentic, Italian classic would take. Recipe derived from Ina Garten. Salute!
Heat olive oil over medium heat in cast iron pot or large, deep skillet. Lightly salt and pepper meat. Add to pan and brown until bits begin to stick to the bottom (about 10 minutes). Add garlic, oregano, and red pepper. Combine with meat, constantly stirring so garlic doesn’t burn for 2 minutes. Pour wine in pan, scraping bits off bottom and sides. Simmer and reduce wine by half.
While wine is reducing, bring a pot of water to a boil for pasta.
Add tomatoes, salt, and 1/4 cup basil to meat mixture. Simmer for around 20 minutes. Stir in cream, ½ cup parmesan, grate fresh nutmeg (5 or 6 strokes of the microplane or ½ teaspoon). Cook another 10 minutes. Add remaining basil.
While sauce is finishing, boil pasta according to package directions. Drain pasta and place in large serving bowl. Add sauce and another ¼ cup parmesan; toss gently. Top each serving with a dusting of parm and basil (and red pepper on the side for those who can take the heat). Serves 6.