Weeknight Bolognese

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef, (80/20)
• 1 tablespoon garlic, (minced)
• 1 tablespoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon dried rosemary
• 1 3/4 cups red wine, (divided)
• 1 (28-ounces) can tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 pound spaghetti
• 1/4 teaspoon nutmeg
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, (grated)
• 2 tablespoons parsley, (chopped)

Instructions

1. 1

   Heat the oil (2 tablespoons) in a large skillet over medium-high heat. Add the beef (1 pound) and brown, crumbling with a wooden spoon, until there is no longer any pink, about 6-8 minutes.

2. 2

   Add the garlic (1 tablespoon), Italian seasoning (1 tablespoon), rosemary (1 teaspoon), and red pepper flakes (1/4 teaspoon) to the skillet and continue to cook for 1-2 minutes or until the garlic has softened.

3. 3

   Stir in 1 1/2 cups of the red wine and scrape up any brown bits from the bottom of the skillet.

4. 4

   Stir in the tomato sauce (1 can), tomato paste (2 tablespoons), salt (2 teaspoons), and black pepper (1/2 teaspoon) until evenly combined. Bring to a boil, then immediately reduce heat and simmer, uncovered, for 10 minutes.

5. 5

   While the sauce simmers and is almost done, cook pasta (1 pound) in well-salted water according to package instrucions. Remove and reserve about 1 cup of the pasta water. Drain the pasta well, then return it to the now empty pasta pot.

6. 6

   Stir in the nutmeg (1/4 teaspoon), cream (1 cup), and remaining 1/4 wine to the sauce and continue to simmer for another 10 minutes.

7. 7

   Pour the sauce and Parmesan (1/2 cup) over the pasta and toss to evenly coat. With the heat turned down to low, continue to cook pasta in sauce, for 2-4 minutes. Add reserved pasta water, a tablespoon at a time, to adjust the sauce if needed. Transfer to a serving bowl, sprinkle with chopped parsley, and serve.