Killer Weeknight Bolognese

One of the best parts of winter and living in sub zero temperatures is comfort food. This one is my absolute lifelong favorite dinner to make, Bolognese. My husband knows this dish of mine very intimately, and proclaimed last night that this one was the best out of all the bolognese dishes I have made. True or not, it was darn tasty. This could feed about 8, so feel free to cut the recipe in half.

Ingredients:

2 tablespoons good olive oil

1 pound grass fed ground beef

2 large cloves garlic, minced

2 tablespoons fresh Thyme

1-2 teaspoons crushed red pepper flakes 

1 cup beef broth

2 boxes Pomi Chopped Tomatoes (26 ounces each) or 2 cans San Marzano crushed tomatoes (28 ounces each)

Kosher salt and freshly ground black pepper

16 oz penne pasta 

1/4 cup chopped fresh basil leaves

1/4 cup heavy cream or half and half

1 cup freshly grated Parmesan cheese

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, and cook with a wooden spoon until no longer pink, about 5-7 minutes. Stir in the garlic, red pepper flakes and fresh Thyme and cook for about a minute. Pour the beef broth into your pot and stir. Add the tomatoes, salt & pepper to taste, and stir until everything is nice and combined. Bring to a quick boil, and then lower the heat, simmering for about 15 minutes. 

Meanwhile, bring another large pot filled with water to a boil, add a pinch of salt, then cook the penne until al dente (follow the directions on the box.)

While the pasta is cooking, add the cream to the sauce, stir, and let thicken and simmer for 10 minutes. When the pasta is cooked, drain and pour into a large bowl, saving a half cup of the starchy water to add to the sauce if needed. Add sauce, starch water, and half the Parmesan and toss well. Serve hot, sprinkle Parmesan and the chopped basil on top. Buon Appetito!