On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
This recipe is adapted from Barefoot Contessa. I love having easy weeknight recipes that I can actually make after work and not feel like I’m just going to pass out. This is one of those recipes.
- 2 TBSP olive oil
- 1 lb. lean ground beef
- 4 cloves of garlic, minced
- ¼ tsp. crushed red pepper flakes
- 1¼ cups dry red wine, such as a petite syrah
- 1 can crushed tomatoes, I recommend San Marzano (as does Barefoot Contessa)
- 2 TBSP tomato paste
- salt and pepper to taste (1 TBSP salt and 1½ tsp. pepper)
- 1 box pasta (honestly you can use anything you’d like, I’ve made this recipe with penne, rotini, shells, tagliatelle, etc.)
- ¼ tsp. ground nutmeg
- ¼ cup chopped fresh basil leaves, lightly packed
- 1 small container of greek yogurt (I recommend cooking with Oikos 5.3 oz container)
- ½ cup freshly grated Parmesan cheese, plus some for garnishing
- Heat olive oil in large skillet over medium-high heat.
- Add the ground beef and brown in the skillet for 5-7 minutes, breaking it up with a wooden spoon and stirring to brown on all sides.
- Add the garlic and red pepper flakes and cook for an additional minute.
- Pour in 1 cup of the wine and scrape the pan to remove any brown bits from the bottom.
- Add the tomatoes, tomato paste and salt and pepper. Stir to fully mix and incorporate.
- Bring to a boil, then lower the heat to medium-low and simmer for 10 minutes.
- Meanwhile, bring a pot of water to boil and cook pasta according to instructions on packaging.
- While pasta is cooking, add nutmeg, basil, yogurt and ¼ cup wine to the pan and simmer for 8-10 minutes, stirring periodically.
- Once sauce has thickened, add the freshly grated parmesan and stir to incorporate.
- Drain the pasta and add the drained pasta to the pan with the sauce. Stir to coat the pasta using pasta tongs.
- Once fully mixed, serve immediately and top with freshly grated parmesan and slivers of basil.
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