I used to claim that I didn’t like red sauce. That is not the case at all. I didn’t like chunks of tomatoes in my red sauce with an overpowering flavor of tomato. This bolognese is not that.
The meat is browned with garlic and lots of spices, then mixed with wine and pureed tomatoes to create the perfect mix of flavors. Speaking of spices, the recipe calls for 1 tablespoon of KOSHER salt, which is not table salt. It is coarser than table salt.
This bolognese will taste like you have simmered it all day, when in reality, it is a quick sauce. The flavors just meld so perfectly, you can fool anyone!
This bolognese would be wonderful over noodles, spaghetti squash, or orecchiette pasta and parmesan, as stated. The orecchiette pasta is everything. The bolognese gets inside all of the crevasses and becomes the perfect vessel.
I served this hearty pasta dish with a simple salad with my favorite homemade oregano italian salad dressing.
- 3 tablespoons of Olive Oil, divided
- 1 lb. of Ground Meat, 80/20
- 4 cloves of Garlic, minced
- 1 tablespoon of Oregano, dried
- ¼ teaspoon of Red Pepper Flakes, feel free to increase to ½ teaspoon
- 1 cup of Red Wine, dry
- 1 can of Crushed Tomatoes, 28 oz., whirled through the blender if desired
- 2 tablespoons of Tomato Paste
- Kosher Salt & Black Pepper
- 1 lb. of Orecchiette Pasta, dried
- ¼ teaspoon of Nutmeg, grated
- ¼ cup of Heavy Cream
- ½ cup of Parmesan Cheese + more for serving
- Heat 2 tablespoons of olive oil in a dutch oven or pot, add beef and cook, crumbling with a wooden spoon, until browned. Add garlic, oregano, and red pepper flakes; stir for about a minute, until the spices are toasted. Pour the wine in and scrape up the browned bits. Add the tomatoes, paste, 1 tablespoon of kosher salt, 1½ teaspoons of black pepper, stirring until combined. Bring to a boil and the reduce heat to low, simmer for 30 minutes, stirring occasionally.
- After 30 minutes, bring -pasta water to a boil with the remaining tablespoon of olive oil and tablespoon of salt. Cook pasta according to package.
- Stir nutmeg and cream into bolognese, stir occasionally until pasta is ready.
- When pasta is al dente, add to bolognese along with ½ cup of cheese. Stir to combine. Serve immediately with additional parmesan for topping.