Wednesday, May 08, 2013

Pasta Week: Weeknight Bolognese

Weeknight Bolognese - a scrumptious red sauce with a hint of nutmeg, served over a heap of pasta #recipe

The meat sauce for this recipe is unbelievable. Unbelievable, folks. It has a touch of nutmeg that just brings out the most incredible flavors in this dish. I didn't want to stop eating it. I paired it with the Olive Garden Breadsticks copycat and brussels sprouts...or brussel sprouts. I'm not sure which way is correct. It was a great change of pace from regular ole spaghetti.

What you need:
  • 2 Tbsp. EVOO
  • 1 lb. ground beef
  • 4 tsp. fresh garlic
  • 1 Tbsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1 1/4 cup chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 2 Tbsp. tomato paste
  • Medium shells
  • 1/4 tsp. nutmeg
  • 1/4 cup chopped basil
  • 1/4 cup half-and-half
  • 1/2 cup Parmesan
Heat EVOO in a deep skillet. Add ground beef and brown.

Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add 1 cup chicken broth and crushed tomatoes, tomato paste, 1 Tbsp. salt, and 1 1/2 tsp. pepper. Bring to a boil and then reduce to simmer for 10 minutes.

Meanwhile, cook shells al dente and drain.
Add nutmeg, basil, and half-and-half, plus remaining 1/4 cup chicken broth to sauce. 
Simmer for an additional 10 minutes.
Serve sauce over shells, topped with Parmesan.

Recipe from Kitchen Meets Girl

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1 comment :

amy (fearless homemaker) said...

Looks awesome! I've only recently discovered that a hint of nutmeg or cinnamon can add a ton of flavor to tomato-based pasta dishes. Such a neat little trick to add tons of flavor!