Orecchiette with Bolognese Sauce

Oops - President's Day threw me a little bit off track this week, but I'm excited to share my first pasta recipe! I love Barefoot Contessa's recipes in general, but I particularly like her How Easy Is That? cookbook. Although, I'm considering writing her to tell her it's not all that easy...

For example: her Weeknight Bolognese Sauce is included in her cookbook, and that word "weeknight" leads me to believe it's going to be a quick fix dinner. I technically did make it on a weeknight (a Sunday) and it wasn't difficult, but it did take over an hour from start to finish. Worth it? Absolutely - we love Italian around here, and this is one of our favorite sauces!

...I mean, what are all those ingredients? Really, Ina? Weeknight pasta to me consists of Trader Joe's frozen turkey meatballs, whole wheat spaghetti, and jarred Classico marinara.

Ah well, let's get to it. Beware: you will have lots of leftovers!

• 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
• ¼ teaspoon crushed red pepper flakes
• 1¼ 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
• 1 pound dried pasta, such as orecchiette or small shells
• ¼ teaspoon ground nutmeg
• ¼ cup chopped fresh basil leaves, lightly packed
• ¼ cup heavy cream
• ¼ cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Ground the sirloin, crumbling with a wooden spoon, until the meat turns 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.

Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

 I wish you could smell through the Internet...because this smells incredible.

While all this goodness is simmering, 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 is boiling, add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. 

The cream is going to help it turn a lovely organge-ish/red color.

Two peas in a pod.

When the pasta is cooked, drain and pour into a large serving bowl, or the pot used to boil the pasta. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. 

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Orecchiette with Bolognese Sauce
from The Barefoot Contessa's How Easy is That?

• 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
• ¼ teaspoon crushed red pepper flakes
• 1¼ 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
• 1 pound dried pasta, such as orecchiette or small shells
• ¼ teaspoon ground nutmeg
• ¼ cup chopped fresh basil leaves, lightly packed
• ¼ cup heavy cream
• ¼ cup freshly grated Parmesan cheese, plus extra for serving

1. 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.

2. 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 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

3. 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.

4. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.

5. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.