This recipe starts with cooking some lean ground beef. Next you add some seasonings, crushed tomatoes (I recommend San Marzano tomatoes), a bit of tomato paste and some red wine. Let that simmer and finish the sauce off with some heavy cream and parmesan cheese. The sauce tastes SO good! It tastes like it has simmered all day, but it only cooked for about 20 minutes. You can't beat that!
We served the sauce over some orecchiette, but feel free to use your favorite noodle. The sauce and pasta reheats well. I ate this a couple of days for lunch and it was equally delicious! You can also make the sauce and freeze it for later.
serves 6 to 8
- 1 lb lean ground beef
- 4 garlic cloves
- 1 Tbsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 3/4 cup red wine
- 1 (28oz) can crushed San Marzano tomatoes
- 2 Tbsp tomato paste
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 12 oz orecchiette or small shell pasta - cooked
In a Dutch Oven over medium-high heat, cook the ground beef. Drain fat. Add garlic to pan and cook for one minute. Add oregano, onion powder, red pepper, red wine, tomatoes, tomato paste, sugar, salt and pepper.
Bring to a boil; reduce heat and simmer 10 minutes.
Add cream and parmesan cheese. Cook additional 10 minutes. Toss with pasta.
Serve with additional parmesan cheese, if desired.