Sorry for not mentioning my menu for the week, but my plan is NOT to cook this week! I have so many leftovers from this weekend, enough for breakfast, lunch, and dinner for the week…I’m not meal-planning or cooking! 😀 It doesn’t happen often, so I’m enjoying it!
But don’t worry, I have enough recipes to share for several days to come! 😉
When I was meal-planning for my parent’s weekend here, I had trouble deciding on an entree. When I perused recipes I finally decided on bolognese, a sauce I have only made once before…a sauce I loved!
I have never researched into bolognese, but basically, it is a meat sauce. The 2 recipes I have tried also include sweet spices: nutmeg and/or cinnamon, but I don’t believe that’s a criteria for a bolognese sauce. However, it sure makes it delicious!
1 lb lean ground sirloin (I used 96% lean)
4 cloves minced garlic
1/2 Tbsp dried oregano
1/4 tsp crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-oz) can crushed tomatoes, preferably San Marzano
2 Tbsp tomato paste
kosher salt and ground black pepper, to taste
1 lb dried whole wheat pasta, such as shells, tubes, etc.
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Add the sirloin to a large skillet over medium-high heat. Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.
Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatos 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined. Bring to a boil, lower heat, and simmer 10-15 minutes.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and pour into a large serving bowl.
As the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup wine. Simmer for 8 to 10 minutes, stirring occasionally until thickened. Add the sauce to the pasta, along with the Parmesan cheese, and toss well. Serve hot. Yield: 7 servings (about 1 2/3 cups per serving).
Nutrition Information (per serving): 456 calories; 11.1 g. fat; 49 mg. cholesterol; 590 mg. sodium; 52 g. carbohydrate; 7 g. fiber; 30.3 g. protein
Result: I love bolognese sauces, I haven’t had a bad one yet! This one has great depth with the wine and basil, it’s delicious! The portion is hearty (who can stop at just 1 cup of pasta?!) and filling with the meaty sauce. This bolognese does come together quickly as it doesn’t involve a lot of chopping or prep. Thumbs up from the whole family! Enjoy![/print_this]
It’s a good thing I don’t have to cook tonight — we have tickets to the Ohio State vs. Illinois game! Can I get a “Go Illini!”? 😉
Question: Have you ever had a bolognese sauce before?