30 Minute Weeknight Spaghetti Bolognese Food

EASY WEEKNIGHT SPAGHETTI BOLOGNESE

Steps:

• Add the olive oil to a large skillet over medium heat and cook the beef while breaking it up with a spatula until almost all the way brown, about 4 - 5 minutes.
• Add in the prosciutto, garlic, Italian seasoning, salt, red pepper, and nutmeg and cook while stirring for another 2 - 3 minutes.
• Pour in the red wine and cook for another minute while scrapping the bottom of the pan.
• Add the crushed tomatoes and paste to the pan, stir until well combined, and bring up to a light boil. Lower down to a simmer and cook for 8 - 10 minutes.
• Add the cream and 1/4 cup Parmesan cheese to the pan, season with additional salt and pepper if necessary, and serve warm over cooked whole-grain noodles.

30 MINUTE WEEKNIGHT SPAGHETTI BOLOGNESE

Steps:

• Cook spaghetti al dente according to the package directions. Reserve 1/2 cup pasta water before draining. Toss drained spaghetti with a little olive oil to keep the noodles from sticking to each other.
• Heat 1 tablespoons olive oil in a large skillet over medium high heat. Add meat, onions, carrots and celery and cook until meat is browned.
• Add garlic and sauté 30 seconds. Drain off any excess grease if needed.
• Stir in all of the remaining "Bolognese Sauce" ingredients up to the heavy cream and bring to a boil then reduce to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally. Add heavy cream and continue to simmer 5 minutes or until sauce reaches desired consistency. If you like a thinner sauce, stir in a little of the reserved pasta water a little at a time.
• Serve Bolognese Sauce over spaghetti and garnish with plenty of Parmesan!

WEEKNIGHT BOLOGNESE

Steps:

• 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, 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 tablespoon 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.