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Bolognese Sauce

October 12, 2011

One of the best parts about this delicious sauce is that you likely have all the ingredients–no last-minute trip to the grocery store is needed. Yesterday my post was about making fresh pasta–this is the perfect sauce for it. Someone in my house had three helpings.

Find a printable version of Ina Garten’s recipe here.


olive oil

1 pound ground beef/sirloin/turkey

4 cloves garlic, minced

1 tsp dried oregano

¼ tsp red pepper flakes

1+¼ cups dry red wine

1 can, 28 oz, crushed tomatoes

2 tbsp tomato paste

salt and pepper

¼ tsp nutmeg

¼ cup fresh basil, chopped

¼ cup heavy cream

½ cup parmesan, freshly grated

pasta, cooked

Heat a bit of oil in pan, then add the beef and cook until no longer pink. Add the garlic, oregano and red pepper flakes. Pour 1 cup of wine and scrape up browned bits from pan. Add tomatoes, paste, salt and pepper. Bring to a boil, then lower heat and simmer for 10-15 minutes. Last, add the nutmeg, basil, cream and ¼ cup of wine and simmer another 10 minutes. Add the parmesan cheese to the sauce just before serving. Toss the sauce with hot pasta.

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