One of my favorite meals growing up was pasta with meat sauce. My Mom would make it for me quite often and it was always a treat. I still enjoy that now, but am always looking for new variations. I absolutely love this recipe because it is quick and delicious. I was actually quite surprised by how flavorful it really was. Bonus – only 2 pots are dirtied! It definitely satisfies that pasta craving and tastes like it took a lot longer to make.
1 lb lean ground sirloin
4 cloves minced garlic
1/2 Tbs dried oregano
1/4 tsp crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-oz) can crushed tomatoes, preferably San Marzano
2 Tbs tomato paste
kosher salt and ground black pepper
3/4 lb dried pasta, such as shells or oricchiette
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
Add the sirloin to a large skillet over medium-high heat. Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.
Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatos 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined. Bring to a boil, lower heat, and simmer 10-15 minutes.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and pour into a large serving bowl.
As the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup wine. Simmer for 8 to 10 minutes, stirring occasionally until thickened. Add the sauce to the pasta, along with the Parmesan cheese, and toss well. Serve hot and pass additional Parmesan at the table.
Source: Pink Parsley