1/4 cup chopped fresh basil leaves and more for serving
1/4 cup heavy cream
1/2 cup grated parmesan cheese and more for serving
salt and pepper
olive oil
Servings:4
Prep Time: 45 minutes
This Recipe is: Nut Free
Cook For: Dinner
Cuisine Type: Italian
Author:Adapted from Ina Garten, Food Network
Instructions:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 5 to 7 minutes, until the meat has started to brown.
Stir in the garlic, oregano and cook for 1 more minute.
Pour 1 cup of the red wine into the skillet and stir to scrape up any browned bits in the bottom of the pan.
Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the skillet, stirring until combined. Bring to a boil and then lower the heat and simmer for 10 minutes.
Bring a large pot of water to a boil, add a tablespoon of salt, a splash of olive oil, and the spaghetti and cook according to the directions on the pasta box (usually about 9 minutes).
As the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup red wine to the sauce and simmer for 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 cheese and toss all together.
Serve with fresh basil and parmesan cheese on the side.
