Spaghetti Bolognese
Ingredients
1 pound spaghetti, uncooked
2 tablespoons olive oil
1 pound ground beef, extra lean
1 large onion chopped
4 cloves garlic minced
1 tablespoon oregano dried
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 cup red wine
28 ounces crushed tomatoes (1 can)
2 tablespoons basil chopped
½ teaspoon salt, or to taste
½ teaspoon pepper or to taste
¼ cup heavy cream
½ cup Parmesan cheese grated
chaser_hawk@yahoo.com2 tablespoons basil chopped, for garnish
Directions
In a large pot, bring water to a boil. Cook spaghetti al dente, according to package instructions. Keep a little bit of the pasta water in case you need it for the sauce.
Add olive oil to a large skillet over medium-high heat. Cook the ground beef, breaking it up, until no longer pink. Add the onion and garlic and cook until onions are translucent and soft. The garlic should be fragrant.
Add the oregano, red pepper flakes, tomato paste, and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has evaporated.
Add the crushed tomatoes, basil and season with salt and pepper. Bring contents to a boil while stirring, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.
Stir in the heavy cream. Add additional seasonings, if needed. If your sauce is too thick add some of the pasta water to thin it out. Add the spaghetti to the pot and toss well with the sauce. Sprinkle with Parmesan cheese and basil. Serve immediately.
