- 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
heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat.
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.
stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
pour the wine into the skillet and stir to scrape up any browned bits.
add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined.
bring to a boil, lower the heat, and simmer for 10 minutes.
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.
while the pasta cooks, finish the sauce.
add the nutmeg, basil and the cream to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.
when the pasta is cooked, drain and pour into a large serving bowl.
add the sauce and ½ cup parmesan and toss well.
serve hot with parmesan on the side.