Weeknight Bolognese
What you need:
- 2 Tbsp. EVOO
- 1 lb. ground beef
- 4 tsp. fresh garlic
- 1 Tbsp. oregano
- 1/4 tsp. red pepper flakes
- 1 1/4 cup chicken broth
- 1 (28 oz.) can crushed tomatoes
- 2 Tbsp. tomato paste
- Medium shells
- 1/4 tsp. nutmeg
- 1/4 cup chopped basil
- 1/4 cup half-and-half
- 1/2 cup Parmesan
Directions:
- Heat EVOO in a deep skillet. Add ground beef and brown.
- Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute.
- Add 1 cup chicken broth and crushed tomatoes, tomato paste, 1 Tbsp. salt, and 1 1/2 tsp. pepper. Bring to a boil and then reduce to simmer for 10 minutes.
- Meanwhile, cook shells al dente and drain.
- Add nutmeg, basil, and half-and-half, plus remaining 1/4 cup chicken broth to sauce. Simmer for an additional 10 minutes.
- Serve sauce over shells, topped with Parmesan.
Recipe from Kitchen Meets Girl