Weeknight Bolognese

Heat 2 tbl of olive oil in a large skillet over medium-high heat. Add the ground meat and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost it's pink color and has started to brown. Stir in the garlic, oregano, red pepper flakes and cook for 1 additional minute. Pour in 1 cup of red wine and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tbl of salt and 1 ¹⁄₂ tsp of pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add salt, a splash of olive 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 red wine to the sauce and simmer for 8 to 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 and toss well. Serve hot with Parmeson on the side.