Weeknight Bolognese. New Music From Death In The Afternoon.

Q: Why did the turtle cross the road?
A: To get to the Shell station.

So we’re off to a slow start.

At least I have a seriously good sauce to share with you that is super fast to make.

Bolognese, the classic Italian meat sauce, is typically simmered for a few hours to create its rich flavor. This weeknight version takes only about 30 minutes, but its perfect blend of spices provides plenty of depth. The hint of cream is magical.

Weeknight Bolognese

Ingredients:

2 tablespoons olive oil
1 pound lean ground sirloin
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
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.

2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.

3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to the directions on the box.

5. 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.

6. 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 Parmesan on the side.

Serves 4 to 5

Recipe slightly adapted from Barefoot Contessa How Easy is That? by Ina Garten