Everyone needs a quick go to dinner they can throw together during the week. Or you could even make this sauce for a last minute date night. Either way I got your covered with this hearty sauce. It is so easy! And the best part is, it is packed with flavor so it seems like you have been slaving over the stove all day. Just pick your favorite pasta to go with and your set. Maybe even whip up a small batch of garlic bread while the sauce is simmering and BAM dinner is served!
2 TB good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 tsp minced garlic (4 cloves)
1 TB dried oregano
¼ tsp crushed red pepper flakes (I might try 1/8 of a tsp next time because it was a little spicy for me)
1 ¼ cups beef stock
1 (28 ounce) can crushed tomatoes
2 TB tomato paste
Kosher salt & black pepper
¾ pound dried pasta, ( I used Medium Shells)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 TB of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 TB salt, and 1 ½ tsp pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, 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 the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.