Weeknight Bolognese

Rich and easy bolognese to jazz up any weeknight meal!

The meat sauce for this recipe is unbelievable. Unbelievable, folks. It has a touch of nutmeg that just brings out the most incredible flavors in this dish. I didn't want to stop eating it. I paired it with the Olive Garden Breadsticks copycat and brussels sprouts...or brussel sprouts. I'm not sure which way is correct. It was a great change of pace from regular ole spaghetti.

What you need:

• 2 Tbsp. olive oil

• 1 lb. ground beef

• 4 tsp. fresh garlic

• 1 Tbsp. oregano

• 1/4 tsp. red pepper flakes

• 1 1/4 cups chicken broth

• 1 can (28 oz.) crushed tomatoes

• 2 Tbsp. tomato paste

• Medium shells

• 1/4 tsp. nutmeg

• 1/4 cup chopped basil

• 1/4 cup half-and-half

• 1/2 cup Parmesan

Directions:

1. Heat olive oil in a deep skillet. Add ground beef and brown.

2. Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute.

3. Add 1 cup chicken broth and crushed tomatoes, tomato paste, 1 Tbsp. salt, and 1 1/2 tsp. pepper.

4. Bring to a boil and then reduce to simmer for 10 minutes.

5. Meanwhile, cook shells al dente and drain.

6. Add nutmeg, basil, and half-and-half, plus remaining 1/4 cup chicken broth to sauce. 

7. Simmer for an additional 10 minutes.

8. Serve sauce over shells, topped with Parmesan.

Recipe from Kitchen Meets Girl

Originally posted on Fantastical Sharing of Recipes on May 8, 2013