Weeknight Bolognese

• จำนวนที่เสิร์ฟ: 5 servings
• เวลาทำ: 15 minutes
• เวลารวม: 45 minutes

ส่วนผสม

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

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 600
• ไขมันทั้งหมด: 19g
• ไขมันอิ่มตัว: 9g
• คอเลสเตอรอล: 89mg
• โซเดียม: 659mg
• คาร์โบไฮเดรตทั้งหมด: 59g
• ใยอาหาร: 3g
• น้ำตาลทั้งหมด: 4g
• โปรตีน: 35g