Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3/4 to 1 1/4 cups dry red wine, divided
- 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, like medium shells or orecchiette
- 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
Directions
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Heat olive oil in a large skillet or round Dutch oven 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.
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Stir in the garlic, oregano, and red pepper flakes, and cook for 1 more minute.
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Save 1/4 cup of the wine to finish the sauce, and pour the rest in now.
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Stir in the tomatoes, tomato paste, 1 teaspoon salt, and 1/2 teaspoon pepper.
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Bring to a boil, lower the heat, and simmer for 10 minutes.
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Meanwhile, bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the pasta, according to the instructions on the package.
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While the pasta cooks, finish the sauce. Add the remaining 1/4 cup of wine, the basil and the cream. Simmer for about 10 minutes, stirring occasionally until thickened.
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When the pasta is done, drain and pour it into a large serving bowl. Add the sauce and 1/2 cup Parmesan. Toss well. Serve hot with extra Parmesan on the table.