Spaghetti Bolognese

Ingredients:

  • 1 pound grass-fed ground beef
  • 4 tsp minced garlic
  • 1 TB dried oregano
  • 1 1/4 cups dry red wine, divided
  • 1 (28 oz) can crushed tomatoes
  • 2 TB tomato paste
  • 1 pound dried spaghetti
  • 1/4 tsp ground nutmeg
  • 1/4 cup chopped fresh basil leaves and more for serving
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan cheese and more for serving
  • salt and pepper
  • olive oil
  • Servings: 4
  • Prep Time: 45 minutes
  • This Recipe is: Nut Free
  • Cook For: Dinner
  • Cuisine Type: Italian
  • Author: Adapted from Ina Garten, Food Network

Instructions:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook for 5 to 7 minutes, until the meat has started to brown.
  3.  Stir in the garlic, oregano and cook for 1 more minute.
  4. Pour 1 cup of the red wine into the skillet and stir to scrape up any browned bits in the bottom of the pan.
  5. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the skillet, stirring until combined. Bring to a boil and then lower the heat and simmer for 10 minutes.
  6. Bring a large pot of water to a boil, add a tablespoon of salt, a splash of olive oil, and the spaghetti and cook according to the directions on the pasta box (usually about 9 minutes).
  7. As the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup red wine to the sauce and simmer for 10 minutes, stirring occasionally until thickened.
  8. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan cheese and toss all together.
  9. Serve with fresh basil and parmesan cheese on the side.

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