Ina Garten's Weeknight Bolognese recipe is published on BarefootContessa.com. The recipe calls for ingredients such as ground beef sirloin, garlic, dry red wine, crushed tomatoes and dry pasta.
Start the sauce by cooking 1 pound of lean ground sirloin with 2 tablespoons of olive oil in a large skillet over medium-high heat. Using a wooden spoon, crumble the meat as it cooks for five to seven minutes until it starts to brown. Mix in 4 cloves of minced garlic, 1 tablespoon of dried oregano and 1/4 teaspoon of crushed red pepper, and cook for another minute. Add 1 cup of dry red wine to the skillet, scraping up the browned bits from the bottom. Add a 28-ounce can of crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of salt and 1 1/2 teaspoons of pepper, and stir to combine. Bring the sauce to a boil, lower the heat, and simmer for about 10 minutes.
Boil a large pot of water with a tablespoon of salt and a splash of oil. Add 3/4 pound of dried pasta to the pot, and cook according to package directions. While the pasta cooks, add 1/4 teaspoon of nutmeg, 1/4 cup of chopped basil leaves, 1/4 cup of heavy cream and 1/4 cup of red wine to the sauce, simmering for eight to 10 minutes until thickened. Drain the cooked pasta, place into a large serving bowl, and pour the sauce over it. Stir well with 1/2 cup of grated Parmesan cheese, and serve with more grated Parmesan on the side.