Ina Garten is known for dishes made from simple ingredients with little fuss. I found this recipe for her weeknight pasta sauce in her cookbook titled, “how easy is that?”
This is a great recipe and just as promised it is both easy and very tasty. I am sure everyone you know has a favorite way to make pasta sauce. Ina’s is not that different though is uses red wine. Personally, I think the flavor of the wine gives the sauce a real depth of flavor.
Typically, red sauce is one of those recipes that can be adapted very easily to taste. I did change-up some of her suggestions, and found it to be equally delicious. I did not add the grated nutmeg and cooked the sauce in an electric skillet.
I used orecchiette small shells as she suggested and loved the outcome.
To make this comfort meal, gather these ingredients:
2 tablespoons olive oil, 1 pound ground round, 4 minced cloves garlic, 1 tablespoon oregano, 1/4 teaspoon red pepper flakes, 1 1/4 cups red wine, 28 ounce crushed tomatoes, 2 tablespoons tomato paste, salt and pepper
orechiette pasta, 1/4 cup chopped fresh Basil, 1/4 cup heavy cream, 1/2 cup grated Parmesan cheese
To begin, heat oil in electric skillet, Brown meat until well cooked. Stir in garlic, oregano, and red pepper. Pour one cup of wine and release brown bits. Next, add tomatoes, paste, salt and pepper. Boil and simmer on lower heat for 10 minutes.
Boil pasta as directed. To finish the sauce, add basil, cream and last amount of wine. Simmer 10 minutes.
Mix with the pasta or serve on top of the pasta with added Parmesan.