This recipe from Ina Garten’s cookbook – How is Easy is That? - gets rave reviews online, but some reason I had yet to make it. I thought that a good Bolognese needed hours to make, but this streamlined version manages to nearly rival the depth and richness…
What you'll need
Ingredients
2 tablespoons olive oil
1 pound lean ground sirloin (90%)
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1¼ cups dry red wine, divided
1 can (28 ounces) crushed tomatoes, preferably San Marzano
Kosher salt and freshly ground black pepper
1 pound dried pasta, such as orecchiette or small shells
¼ teaspoon freshly grated nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
The method
Directions
01
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. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.
02
Stir in the tomato paste, garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, 2 teaspoons kosher salt, and 1½ teaspoons ground pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
03
Meanwhile, bring a medium pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
04
While the pasta cooks, finish the sauce. Add the nutmeg, chopped basil, cream and add the remaining ¼ cup of wine to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the ½ cup of the pasta liquid. Cook for one minute, adding pasta water, a bit at a time, if necessary to achieve desired consistency. Season with salt and pepper to taste. Serve hot with Parmesan on the side.
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This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Ina Garten’s Quick and Easy Weeknight Bolognese
Prep
Cook
Yield
This recipe from Ina Garten’s cookbook – How is Easy is That? - gets rave reviews online, but some reason I had yet to make it. I thought that a good Bolognese needed hours to make, but this streamlined version manages to nearly rival the depth and richness…
Ingredients
2 tablespoons olive oil
1 pound lean ground sirloin (90%)
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1¼ cups dry red wine, divided
1 can (28 ounces) crushed tomatoes, preferably San Marzano
Kosher salt and freshly ground black pepper
1 pound dried pasta, such as orecchiette or small shells
¼ teaspoon freshly grated nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
Cook Like James · The method
Directions
1
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. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.
2
Stir in the tomato paste, garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, 2 teaspoons kosher salt, and 1½ teaspoons ground pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
3
Meanwhile, bring a medium pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
4
While the pasta cooks, finish the sauce. Add the nutmeg, chopped basil, cream and add the remaining ¼ cup of wine to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the ½ cup of the pasta liquid. Cook for one minute, adding pasta water, a bit at a time, if necessary to achieve desired consistency. Season with salt and pepper to taste. Serve hot with Parmesan on the side.
Cook Like James
Ina Garten’s Quick and Easy Weeknight Bolognese
Prep
Cook
Yield
This recipe from Ina Garten’s cookbook – How is Easy is That? - gets rave reviews online, but some reason I had yet to make it. I thought that a good Bolognese needed hours to make, but this streamlined version manages to nearly rival the depth and richness…
Ingredients
2 tablespoons olive oil
1 pound lean ground sirloin (90%)
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1¼ cups dry red wine, divided
1 can (28 ounces) crushed tomatoes, preferably San Marzano
Kosher salt and freshly ground black pepper
1 pound dried pasta, such as orecchiette or small shells
¼ teaspoon freshly grated nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
Directions
1
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. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.
2
Stir in the tomato paste, garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, 2 teaspoons kosher salt, and 1½ teaspoons ground pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
3
Meanwhile, bring a medium pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
4
While the pasta cooks, finish the sauce. Add the nutmeg, chopped basil, cream and add the remaining ¼ cup of wine to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the ½ cup of the pasta liquid. Cook for one minute, adding pasta water, a bit at a time, if necessary to achieve desired consistency. Season with salt and pepper to taste. Serve hot with Parmesan on the side.
