- 4 T extra virgin olive oil, divided
- 1 pound ground sirloin
- 4 cloves garlic, crushed
- 1 T dried oregano
- 1/4 tsp. hot pepper flakes
- 1 C Chianti
- 1 28 oz. size can crushed tomatoes
- 2 T tomato paste
- 1 T salt
- 1 1/2 tsp ground pepper
- 1 lb. penne pasta
- 1/4 tsp. ground nutmeg
- 1/4 C fresh basil, rough chop
- 1/4 C cream
- 1/4 C red wine
Place 2 T olive oil in large frying pan, on medium-high heat. Brown the ground sirloin and break up with wooden spoon. Add crushed garlic, oregano, hot pepper, Chianti, crushed tomatoes, tomato paste, salt and pepper. Stir well and simmer about 10 minutes.
Meantime, cook the pasta according to the directions on the box. Make sure to add about 2 T olive oil to the water and plenty of salt.
After the 10 minutes of cook time, add nutmeg, fresh basil, cream, and good red wine to the pan and simmer another 8 to 10 minutes.
Drain pasta and put in large bowl. Pour Bolognese Sauce on top of pasta. Grate fresh Parmesan-Reggiano cheese on top and about 1/4 C fresh basil, chopped. Mix well and serve. (Serves 6)