Life is slowly settling into a pace we can handle. Spring is here and days are longer. I was able to try a new recipe this week. Tim occupied the kids and I was able to dominate in the kitchen with an Ina recipe. It was great to try something new and I was happy to feed my family with something delicious.
(Inspired from Ina's Recipe)
1 lb. lean ground sirloin
4 Tsp. minced garlic
1 Tbsp. dried oregano
1/8 Tsp. crushed red pepper flakes
1¼ C. dry red wine, divided
1 (28-ounce) can crushed tomatoes
2 Tbsp. tomato paste
salt and pepper
3/4 lb. dried pasta - I used whole wheat shells
1/4 tsp. ground nutmeg
1/4 C. chopped fresh basil leaves (I didn't have basil leaves, so I threw in some dried basil)
1/4 C. heavy cream
1/2 C. grated Parmesan cheese
Spray olive oil spray in skillet over medium-high heat. Add the ground sirloin and cook, for 5 to 7 minutes, until the meat is browned. 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. Add the tomatoes, tomato paste, 1 tsp salt, and 1 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Bring a large pot of water to a boil, add the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and sprinkle with Parmesan. Stir well.