Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Buon Appetito
Weeknight Bolognese
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 601
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 34 g
- Cholesterol
- 92 mg
- Sodium
- 658 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 601
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 34 g
- Cholesterol
- 92 mg
- Sodium
- 658 mg
Ingredients
Directions
- 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.
