Ingredients
- 2 tablespoons good olive oil plus extra to cook the pasta
- 1 lb ground beef
- 4 cloves minced garlic
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry red wine
- 1 28-ounce can crushed tomatoes, preferably san marzano
- 2 tablespoons tomato paste
- salt & pepper
- 1 lb dried pasta
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated parmesan cheese plus extra for serving
Instructions
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heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat.
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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.
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stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
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pour the wine into the skillet and stir to scrape up any browned bits.
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add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined.
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bring to a boil, lower the heat, and simmer for 10 minutes.
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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.
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while the pasta cooks, finish the sauce.
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add the nutmeg, basil and the cream to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.
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when the pasta is cooked, drain and pour into a large serving bowl.
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add the sauce and ½ cup parmesan and toss well.
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serve hot with parmesan on the side.
