Recipe: Quick Bolognese
- 2 Tbs olive oil
- 1 lb fresh ground sirloin
- Kosher salt
- 1 tsp fresh ground black pepper
- 2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 4 tsp minced garlic
- 2 Tbs tomato paste
- 1 1/4 cups dry red wine, divided
- 1 (28 oz) can San Marzano crushed tomatoes
- 3/4 lb dried orecchiette pasta
- 1/8 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, julienned
- 1/4 cup heavy cream
- 1/2 cup finely fresh grated Parmesan cheese, plus extra for serving
- First add water to a large pot of water for the pasta and bring to a boil.
- Meanwhile, in a large skillet, heat the olive oil and add the fresh ground sirloin. Using a wooden spoon separate the beef and season with 2 tps Koher salt, pepper, oregano and crushed red peppers stirring frequently. Cook until the pink is has just turned brown from cooking. Once the sirloin has just turned to brown add the garlic stir frequently not allowing the garlic to burn. Next add the tomato paste and cook for about 4 to 5 minutes stirring very frequently. Allow the paste to darken to develop flavor and add fond to the pan. When the paste has darkened add only 1 cup of the red wine to deglaze the pan and scrape up any browned bits. Next add the tomatoes and bring the liquid to a boil and reduce to a simmer uncovered for about 10 minutes.
- Meanwhile, the water should be boiling and ready for the pasta. Add about 2 Tbs of Kosher salt to the boiling water and cook the pasta to the package directions for al dente.
- While the pasta cooks finish the bolognese sauce by adding the nutmeg, basil, cream, and the remaining red wine to the sauce and simmer for an additional 8 to 10 minutes, stirring occasionally. The sauce should really begin to thicken. Once the pasta has cooked, drain and add the pasta directly to the sauce. Stir gently to incorporate. Turn off the heat and add 1/2 cup Parmesan and stir to incorporate. Serve the past hot by pasta in the sauce into a large serving bowl with Parmesan on the side.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © 2013 Andicakes.
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