I can never have enough pasta recipes. There are so many variations of each type of pasta dish and I love trying them all out. This bolognese comes from Annie's blog and was a nice switch from our usual bolognese. The wine taste is very prominent so make sure you pick one you like!
2 tbsp olive oil
1 lb lean ground sirloin, or turkey
4 cloves garlic, minced
1 tbsp dried oregano
1/4 tsp red pepper flakes
1.25 cups dry red wine, divided
1 28 0z can crushed tomatoes
2 tbsp tomato paste
1 tbsp kosher salt
1.5 tsp ground black pepper
1 lb dried pasta, such as shells
pinch of ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
Heat the olive oil in a large skillet over medium-high heat. Crumble the ground meat into the pan. Cook until no longer pink and starting to brown, 5-7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 1 minute. Add 1 cup of the wine to the pan and stir, scraping any browned bits from the pan. Add the tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce heat, and let simmer for about 10 minutes.
Meanwhile, cook the pasta in a large pot of salted water according to the package directions.
While the pasta is cooking, finish the sauce, Stir in the nutmeg, basil, cream, and remaining wine. Simmer for 10 more minutes, stirring occasionally until thickened. When the pasta is cooked and trained, top with the sauce and add grated Parmesan, if desired.