I have added a new page where I will feature my favorite recipes, all tried out in my kitchen and tested by my munchkins.
I am a huge Ina Garten fan, so when she did an Italian special on the foodnetwork I had to try it. Mama Mia! Once again she delivered and the meal got a double thumbs up from the kids. The best part is that the recipe is easy and quick. I made a few changes mostly because some things just weren’t available at our grocery store .
2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin (I used plain ground beef that was on sale)
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided (she recommends a good Chianti but I had to use a Merlot) TIP: Pick a good wine that you would drink too, the better the wine, the better the sauce!
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg (I have used cinnamon in the past, a tip from one of the chefs I met)
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano (she says to crush the oregano with your hands to release the oils) , and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and
the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pastais cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
copyright 2011 Andi Brown Once in a Lifetime Travel
Free Printable Packing List
Subscribe to our travel newsletter & updates and receive our packing list as a thank you.