- 1 lb ground beef
- 4 cloves garlic, grated or 2 tsp garlic powder
- 2 carrots, grated
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp rosemary, chopped
- 8 oz mushrooms, sliced *optional*
- 1 1/4 cup red wine or tart cherry juice, divided
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- salt and pepper to taste
- 1 lb long pasta- pappardelle, tagliatelle, fettucine, or egg noodles, whatever you like!
- 1/4 tsp nutmeg
- 1/4 cup cream, or half & half or milk
- fresh torn basil and parmesan cheese, for topping
Start pasta water by bringing a pot of generously salted water to a boil. Meanwhile, in a Dutch oven, brown the ground beef, breaking apart as it cooks. To this, add the grated garlic, grated carrot, mushrooms if using, oregeno, rosemary, pepper flakes, and salt & pepper to taste. Stir and cook until carrots begin to soften. Once the pasta water is boiling, add the pasta and cook until al dente or to your liking. In the dutch oven, stir in the tomato paste. Stir this around for a minute to cook, then pour in about 3/4 cup of wine or cherry juice, stirring to mix the tomato paste in well. Stir in the crushed tomatoes. Bring this to a low simmer. If it is too thick, slowly add more wine or cherry juice. Once this is well mixed and the consistency you like, stir in the nutmeg and a splash of cream (half & half or even milk is fine). Drain the pasta and add it directly into the dutch oven, stirring everything to coat the pasta. To serve, top with fresh torn basil and parmesan cheese. Pairs well with Ceasar salad.
