Monday, March 21, 2011

Weeknight Bolognese

This recipe is from Barefoot Contessa: How Easy Is That?, but I made a couple of changes (surprise, surprise!). I added part of an onion and some bell pepper to the meat as it was sautéing. Traditional bolognese takes a long time to cook. This recipe is ready in about 30 minutes. It gets its rich flavor from red wine and tomato paste, which intensify the crushed tomatoes. My in-laws and Andy gave it two thumbs up. Enjoy!

Weeknight Bolognese
Half of a small onion, chopped
1 small bell pepper, chopped
1 lb. ground sirloin
Olive oil
2 garlic cloves, minced
1 1/2 Tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/2 cup red wine
1 (28-oz.) can crushed tomatoes
2 Tbsp. tomato paste
Salt and pepper to taste
1/4 tsp. freshly grated nutmeg
1/4 cup chopped fresh basil
1/4 cup cream
3/4 lb. medium shell pasta, cooked

Freshly grated Parmesan cheese

1. Cook onion and next 2 ingredients in hot oil until meat is browned and crumbles. Add in garlic, oregano, and next 4 ingredients. Stir in salt and pepper to taste. Add in nutmeg and next 2 ingredients. Cook until thoroughly heated. Stir in 1/4 cup freshly grated Parmesan cheese and hot cooked pasta.

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