Pasta Week: Weeknight Bolognese

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.


(Print)
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

Directions:

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

{Click here to see what blog hops I participate in}