|Spicy Veal Bolognese|
If I could make anything right now, it would be my best attempt at spicy bolognese... in other words, pasta shells tossed in a rich veal tomato sauce. It's made from a mix of ground sirloin and veal, San Marzano tomatoes, a hint of nutmeg, a touch of cream and topped with basil and freshly grated Parmesiano Reggiano. The recipe might not come from my
Italian Nona but it's still pretty delicious. Even better, it's ready in 30 minutes. Enjoy!
30-Minute Pasta Bolognese
Adapted from How Easy Is That? by Ina Garten
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1/2 pound lean ground sirloin
- 1/2 pound ground veal
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Sea salt, for seasoning
- Freshly ground black pepper, for seasoning
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped fresh basil leaves, plus extra as for serving
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of olive oil, and the pasta, and cook according to the directions on the box. Al dente typically takes 8-10 minutes.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine 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 1/2 cup Parmesan and toss well. Serve hot with basil and Parmesan on the side.