Ina’s Weeknight Bolognese

• 2 T olive oil, plus extra to cook the pasta
• 1 lb ground beef (or substitute ground pork or ground turkey)
• 4 tsp minced garlic (about 4 cloves)
• 1 T dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 1/4 c dry red wine, divided
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• 2 T tomato paste
• Kosher salt and freshly ground black pepper
• 3/4 lb dried pasta, such as orecchiette or small shells
• 1/4 tsp ground nutmeg
• 1 T dried basil leaves – or 1/4 c chopped fresh basil leaves lightly packed
• 1/4 c heavy cream
• 1/2 c grated Parmesan cheese, plus extra for serving

Heat 2 T of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground beef 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, 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 T 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 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 Parmesan on the side.