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:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for 5 to 7 minutes, until the meat has started to brown.
- Stir in the garlic, oregano and cook for 1 more minute.
- Pour 1 cup of the red wine into the skillet and stir to scrape up any browned bits in the bottom of the pan.
- 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.
- 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).
- 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.
- 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.
- Serve with fresh basil and parmesan cheese on the side.
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