Weeknight Bolognese with Orecchiette

from Ina Garten's Barefoot Contessa How Easy is That?
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson

serves 6

2 tablespoon good olive oil
1 pound lean ground sirloin
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
one 28-ounce can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and black pepper
1 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
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 about 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Pour 1cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper, stirring until combined. Bringto a boil, lowerheat and simmer for 10 minutes.

Meanwhile, bring alarge pot of salted water to aboil, add 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. Check seasonings. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with more Parmesan on the side.

Great sauce in a pinch! Takes very little time.