heat 2 tbsp olive oil in a large 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 wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tbsp salt and 1 1/2 tsp pepper, stirring until combined. bring to a boil, lower the heat and simmer for 10 minutes.
meanwhile bring a pot of water to a boil add a tbsp 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 of wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. when the pasta is cooked, drain and pour into large serving bowl. add the sauce and 1/2 cup parmesan and toss well
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (322g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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