Subj : Ina Garten Top 10 - 08
To   : All
From : Dave Drum
Date : Tue Jan 14 2025 17:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ina Garten's Weeknight Bolognese
 Categories: Beef, Pasta, Herbs, Dairy, Vegetabes
      Yield: 4 servings
 
      2 tb Olive oil
      1 lb Lean ground sirloin
      4 ts Minced garlic
      1 tb Dried oregano
    1/4 ts Crushed red pepper flakes
  1 1/4 c  Dry red wine; divided
      2 tb Tomato paste
     28 oz Can crushed San Marzano
           - tomatoes
    1/4 ts Nutmeg
      1 lb Dried pasta; orecchiette or
           - small shells
    1/4 c  Chopped fresh basil leaves;
           - lightly packed
    1/4 c  Heavy cream
      1 tb Kosher salt
           Pepper
           Fresh grated Parmesan
           - cheese
 
  Heat 2 tablespoons of olive oil in a large skillet over
  medium-high heat. Add the ground sirloin and chop well
  with a wooden spoon, crumbling the meat as much as
  possible. Stop stirring and allow to sit undisturbed for
  several minutes to brown the meat. Turn the meat and
  chop into crumbles further, then let sit for several
  more minutes undisturbed to brown even more. Stir in the
  garlic, oregano and hot red pepper flakes and cook for
  one minute.
  
  Deglaze the pan by adding 1 cup red wine and then
  scraping up any browned bits at the bottom of the pan.
  Add the tomato paste, crushed tomatoes, salt and pepper,
  and stir until combined. Bring to a boil, reduce heat
  and simmer for 10 minutes.
  
  While the sauce is cooking, bring a large pot of water
  to a boil with a tablespoon of salt. Cook the pasta
  according to the directions on the box.
  
  Add the nutmeg, basil and cream to the thickened sauce
  and simmer for 8 to 10 minutes. Remove pasta with a
  slotted spoon or sieve, and add to the hot bolognese
  sauce. Cook for one minute, then add the remaining 1/4
  cup of wine and some pasta water to thin out the sauce
  just slightly. Serve immediately with shaved parmesan
  and fresh basil.
  
  HOW TO STORE BOLOGNESE: Ina's weeknight bolognese can be
  stored for up to a week in the fridge. No need to freeze
  this because it will probably be gone before you know
  it! You can reheat it in the microwave or on the
  stovetop. Just add a dash of water to thin the sauce
  out.
  
  Ina Garten Recipe
  
  Presented by Jenna Urben
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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