Made Bolognese

I have not been this excited for a post since Made Like Madeley joined the cyberspace world.  This Weeknight Bolognese recipe from the Barefoot Contessa was a process that started a few days back when I watched Ina make this dish.  She makes it look so easy so I thought I would give it a whirl.  My lunch yesterday was the second unexpected step, as I ate at a wonderful Dallas hot-spot, Jimmy's Food Store.  Besides an amazing Italian sandwich, I picked up some of the groceries for our dinner - authentic Italian items I was grinning ear-to-ear about.  Never heard of San Marzano tomatoes, never bought Italian wine and NEVER purchased fresh, imported Parmigiano Reggiano.  Going to Jimmy's for some of my items beat the heck out of Tom Thumb - no offense to my weekly grocer.  Here are the next few steps with more pictures than I usually post but I was just having so much fun!!

  

2 tbs. olive oil, plus extra to cook the pasta
1 lb. lean ground sirloin
4 tsp. minced garlic (4 cloves)
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 c. Chianti wine, divided
1 (28oz.) can crushed tomatoes, San Marzano (I bought whole and crushed myself)
2 tbs. tomato paste
Kosher salt & freshly ground black pepper
3/4 lb. Orecchiette pasta
1/4 tsp. nutmeg
1/4 c. chopped fresh basil leaves, lightly packed
1/4 c. heavy cream
1/2 c. freshly grated Parmesan, plus extra for serving

Heat 2 tablespoons of olive oil in a large skillet over medium-heat.  Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until browned.  I got over myself and did not drain the fat…a first for me!!

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

Pour one cup of the Chianti into the skillet and stir to scrape up and browned bits.  It smells as good as it looks!

Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined.  Bring to a boil, lower heat, and simmer for 10 minutes.  While simmering, 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 directions on the package.

   

Now to my favorite part - adding the lovely cream and finishing the sauce.  Add the nutmeg, fresh basil (grow your own - it's more fun), cream and the remaining 1/4 cup wine to sauce and simmer for 8-10 minutes, stirring occasionally until thickened.

While smelling the flavors of your fabulous sauce, grate 1/2 cup of Parmesan for tossing and of course you will want extra while seated at your table.  Can you see the rainbow on the Parmesan?!  It's a sign that I should never again buy pre-grated Parmesan.

When the pasta is cooked, drain and pour into a large serving bowl.  Add the sauce and Parmesan, tossing well.

Enjoy a little glass of Chianti and this wonderful Italian dish.

What I would do next time:

1/8 tsp. red pepper flakes as there was more kick than I expected

Creamier!!