Ultimate Tuna Melts

There is nothing new or groundbreaking about a tuna melt, but sometimes it just sounds so dang good.  When I saw the Barefoot Contessa's recipe in her Modern Comfort Food cookbook I knew I had to make her elevated version for dinner a few weeks ago, and they did not disappoint.  I made sure to get the fun fancy ingredients {the fresh dill is key here} and the yummy bread, and paired with a side salad this was the perfect dinner that I can't wait to make again.  

Ultimate Tuna Melts

Ingredients

2 cans {6-8oz each} tuna in olive oil

1/2 cup diced celery

1/2 cup minced green onions {both green and white parts}

3 Tbsp minced fresh dill

2 Tbsp freshly squeezed lemon juice

Salt & pepper

3/4 cup good mayonnaise

1 tsp anchovy paste {I skipped this}

4 large slices good bread, toasted

4 oz Swiss cheese {I used sharp white cheddar}

1oz microgreens

Instructions

1. In bowl, flake tuna with a fork.  Add celery, scallions, and dill and continue mixing until combined.  Add lemon juice, 1 1/2 tsp salt, and 1 tsp pepper.  Add mayonnaise and anchovy paste if using and mix thoroughly.

2. Preheat broiler {we used our toaster oven}.  Place toasted bread in single layer on sheet pan.  Spread tuna mixture evenly on each piece of bread.  Sprinkle with cheese and broil 1-2 minutes, until cheese is melted {ours took a bit longer, but watch it}.  

3. Top with micro greens and serve warm.

Serves 2-4

adapted from modern comfort food

xoxo,

stephanie marie

Mushroom Bolognese

There's nothing better than a big bowl of warm pasta on a cold day, and if I can try to make it a little healthier and meat-free, I'm all for it.  When looking through my newest Barefoot Contessa cookbook I came across this recipe for Mushroom Bolognese, a vegetarian nod to her Weeknight Bolognese that I make constantly and absolutely love.  This comes together super quickly and while it may seem like a lot of mushrooms to begin with, they cook down and create the most delicious flavor and texture that you don't even miss the meat.  This is becoming a staple in our house when I'm craving a veggie pasta and I suggest the same for you!

Mushroom Bolognese

Ingredients

Olive oil

1 1/2 lbs cremini mushrooms, brushed clean, trimmed, and diced

4 garlic cloves, minced

1 Tbsp fresh oregano leaves {or 1 tsp dried}

1/4 tsp crushed red pepper flakes

1 1/4 cups dry red wine, divided

1-28oz can crushed tomatoes

2 Tbsp tomato paste

Salt & Pepper

1 lb dried pasta

1/4 tsp ground nutmeg

1/4 cup chopped fresh basil leaves, plus more for serving

1/4 cup mascarpone cheese

1/2 cup freshly grated Parmesan, plus more for serving

Instructions

1. Heat 2 Tbsp olive oil in medium Dutch oven over medium heat.  Add mushrooms and cook 5-7 minutes until starting to brown.  Stir in garlic, oregano, and red pepper flakes and cook 1 minute.  Pour 1 cup wine into pot and stir, scraping up any browned bits on the bottom.  Stir in tomatoes, tomato paste, 1 Tbsp salt, and 1 1/2 tsp pepper.  Bring to boil, then lower heat and simmer 10 minutes.

2. Meanwhile, cook pasta as directed in salted water.  Drain, reserving 1 cup pasta water.

3. Add remaining 1/4 cup wine, nutmeg, basil, and mascarpone to sauce and simmer another 5 minutes.  Add pasta and enough reserved pasta water to make a loose sauce and cook over low heat for about 3 minutes, until pasta absorbs the sauce.  

4.  Remove from heat and add 1/2 cup Parmesan.  Serve sprinkled with extra Parmesan and basil.

Serves 4-6

adapted from go to dinners

xoxo,

stephanie marie

Salmon Teriyaki & Broccolini

One of my most favorite things is a new cookbook, and adding Go To Dinners by the Barefoot Contessa to my growing collection this Christmas {thanks Mom & Dad!} has already proved incredibly valuable.  One of the very first things I made from this cookbook shortly after receiving it was this Salmon Teriyaki with Broccolini.  We make salmon and veggies for dinner almost every week but this was a fun and tasty way to switch up our typical meal.  The sauce is super easy to make with pantry ingredients and drizzled over all parts of the dish made it incredibly tasty and the perfect weeknight dinner.  We'll definitely be adding this one to our weekly "go to dinners" and you should too!

Salmon Teriyaki & Broccolini

Ingredients

Olive oil

3 Tbsp soy sauce

1 1/2 Tbsp maple syrup

2 tsp toasted sesame oil

1 Tbsp minced fresh ginger

1 Tbsp minced garlic {about 3 cloves}

1/4 tsp crushed red pepper flakes

4 skinless salmon fillets

Salt & Pepper

1 1/2 lbs broccolini, lower thirds of the stems discarded

Steamed Basmati Rice

Instructions

1. Preheat oven to 400 degrees.

2. In a small saucepan, combine 3 Tbsp olive oil, the soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes.  Bring to a boil over medium heat, lower heat, and simmer for about 2 minutes.  Set aside.

3. Arrange salmon in baking dish with just a small space between them.  Sprinkle with salt & pepper and spoon the soy sauce mixture evenly over the fillets {you may not use all of it}.  Roast on upper rack for 12-15 minutes to desired doneness, depending on thickness of salmon.

4. At the same time, place broccolini on a sheet pan, drizzle with olive oil and sprinkle with salt & pepper.  Toss with your hands and spread out in a single layer.  Roast on the lower rack of the oven for about 10-12 minutes, tossing once, until crisp tender.

5. Serve salmon & broccolini with basmati rice and drizzle with remaining sauce and/or pan juices.

adapted from go to dinners

serves 4

xoxo,

stephanie marie

Strawberry Shortcakes, Deconstructed

For our quiet 4th of July this year I decided that since we didn't have a lot of plans during the day I had time to make my own shortcake for dessert {and if it was terrible, at least we'd still have ice cream and strawberries!}.  After looking at several recipes in my cookbooks, I decided on Barefoot Contessa's deconstructed version from her How Easy is That? cookbook.  They were a cinch to put together while I was making the rest of the day's meal, and I think I cut mine a bit small because it made way more than the recipe said it would {not a bad problem to have}.  They were perfect paired with simple strawberries and ice cream {by the end of the day I was too lazy to make homemade whipped cream} and the bite-sized shortcakes made excellent leftovers when stored in an airtight container for a week {I think they would've been really good warmed up with some jam for breakfast}.  If you're looking for a fun new spin on a classic dessert, give this one a try!

Strawberry Shortcakes, Deconstructed

Ingredients

2 cups all-purpose flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

12 Tbsp  {1 1/2 sticks} cold, unsalted butter, diced

2 large eggs, lightly beaten

1/2 cup cold heavy cream

1 egg beaten with 2 Tbsp water {for egg wash - I skipped this part as we were running low on eggs}

Fresh Strawberries

Homemade whipped cream or vanilla ice cream

Instructions

1. Preheat oven to 400.  Line baking sheet pan with parchment paper.

2. Sift flour, sugar, baking powder, and salt in bowl of electric mixer fitted with paddle attachment.  Add butter and mix on low speed until butter is size of peas.  Combine eggs and heavy cream in cup and with mixer still on low, add slowly to flour mixture.  Mix until just combined {dough will be sticky}.

3. Dump dough onto well-floured surface.  Flour a rolling pin and roll dough to about 1/2 inch thick.  You will see lumps of butter still in dough.  Dip 2 inch round cutter {or top of small glass} into flour and cut 16-18 biscuits {you may need to re-roll dough several times}.

4. Place biscuits on sheet pan, brush tops with egg wash {if using} and sprinkle with extra sugar.  Bake for 15-20 minutes, until tops are browned and insides fully baked.  Cool on pan.

5. Serve however you would strawberry shortcakes, with a few small shortcakes topped with strawberries and either whipping cream or ice cream!

adapted from barefoot contessa how easy is that

xoxo,

stephanie marie

Shrimp & Linguine Fra Diavolo

Looking for something easy to put together with what I mostly had already in the pantry last week, I decided to pull out my copy of the Barefoot Contessa's Modern Comfort Food and found this delicious looking Shrimp & Linguine Fra Diavolo that I knew I had to have.  I used my favorite Trader Joe's jarred Arrabbiata sauce, but she includes a recipe in her cookbook for a homemade version if you're feeling extra fancy.  This dish came together super quickly and reminded me of a pasta dish I used to always order in college that I'd never been able to replicate at home.  I'd call that a win/win! :)

Shrimp & Linguine Fra Diavolo

Ingredients

3 Tblsp butter, divided

1/3 cup panko bread crumbs

8 Tblsp chopped fresh parsley, divided

Salt & Pepper

1 1/4 lb large shrimp, peeled and deveined

2 Tblsp olive oil

2 cups thinly sliced red onion{in half circles}

2 Tblsp minced garlic {about 6 cloves}

1/4 tsp crushed red pepper flakes

2/3 cup dry white wine

1-14oz jar Arrabbiata Sauce {I use Trader Joe's}, or homemade

1 lb linguine

Ingredients

1. Melt 1 Tblsp butter in sauté pan over medium heat.  Add panko and cook 2 minutes, stirring occasionally until lightly browned.  Transfer to small bowl and stir in 2 Tblsp parsley, 1/4 tsp salt, and pinch of black pepper and set aside.

2. Pat shrimp dry with paper towels.  Sprinkle with salt & pepper.  Heat remaining 2 Tblsp butter and oil in large pot or dutch oven over medium heat.  Add onion and sauté 4 minutes until it begins to soften.  Add garlic & red pepper flakes and sauté for 1 minute.  Add shrimp in a single layer and sauté for 1 minute per side, until they start to turn pink but are not cooked through.  Add wine and simmer 2-3 minutes to reduce liquid.  Stir in arrabbiata sauce and heat until it simmers.  Stir in remaining 6 Tblsp parsley with 1 tsp salt & 1/2 tsp pepper and turn off heat.

3. Meanwhile, cook linguine in salted water according to package directions.  Reserve 1 cup pasta water and drain pasta.  Add pasta to sauce and toss together with tongs or big spoons and allow to simmer 1 minute while pasta absorbs the sauce.  Add pasta water as needed to coat the pasta {I used about 1/2 cup}.  

4. Serve topped with toasted panko breadcrumbs.

Serves 6

adapted from barefoot contessa

xoxo,

stephanie marie

Skillet-Roasted Chicken & Potatoes

For Christmas this year Mom & Dad gifted me Ina Garten's new cookbook, Modern Comfort Food.  This is the perfect time of year to test out some new comfort food recipes, so a few weeks back we decided to try her Skillet-Roasted Chicken & Potatoes.  The recipe was super easy to put together {I started marinating it in the morning when I woke up} but took longer than I anticipated for a weeknight {probably should've read the entire recipe before starting to cook!}.  But in the end, it was a super comforting, cozy dinner that I would definitely make again {but maybe start a little earlier in the evening}.  Can't wait to try more since comfort food season is here for awhile!

Skillet-Roasted Chicken & Potatoes

Ingredients

4 large bone-in, skin-on chicken thighs {2.5 to 3 lbs total}

Salt & Pepper

2 1/2 cups buttermilk, shaken

Olive oil

2 Tblsp Dijon mustard

1 Tblsp dry white wine

1 1/2 tsp fresh thyme leaves

1/8 tsp sweet paprika

1 lb medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick

1 Tblsp minced garlic {3 cloves}

2 Tblsp minced fresh parsley

1 Tblsp chopped fresh chives

Instructions

1. At least 4 hours {but no more than 12 hours} before you plan to serve, sprinkle chicken all over with salt & pepper.  Place in 1 gallon sealable plastic bag and pour in buttermilk.  Seal the bag and massage it lightly to be sure the chicken is coated with buttermilk.  Place in refrigerator to marinate.

2. Preheat oven to 350.  Pour 2 Tblsp olive oil in unheated cast iron skillet and tilt so oil covers bottom.  Remove thighs from buttermilk, letting any excess buttermilk drip off, and place in skillet, skin side up, in one layer.  Discard marinade.  

3. In small bowl, combine mustard and wine and brush on top of chicken.  Sprinkle with thyme, paprika, 1 tsp salt, and 1/2 tsp pepper.  Place skillet in oven and roast chicken for 30 minutes.

4. Using tongs, transfer chicken to plate and put potatoes, garlic, 1 tsp salt, and 1/2 tsp pepper into skillet.  Toss to coat with pan juices then spread potatoes out.  Return chicken to skillet, placing on top of the potatoes.  Roast 30 minutes longer or until chicken registers 155 degrees on thermometer.  

5. Transfer just chicken to a plate and cover loosely with foil to keep warm.  Return skillet to oven, raise temp to 425, and roast potatoes for 15 more minutes until tender and starting to brown.  

6. Return chicken to pan and sprinkle with parsley, chives, and extra salt.  Serve hot from skillet.

Serves 4

adapted from modern comfort food

xoxo,

stephanie marie

Rigatoni with Sausage & Fennel

It seems a bit counter-intuitive for New Year's Resolutions, but I always like to start January 1 with a big hearty pot of pasta.  It's chilly out, you've sometimes had a bit too much to drink the night before, and nothing sounds better than a yummy bowl of pasta.  Plus, what better way to start a new year than with my favorite food??  Luckily, The Robinson's so sweetly gifted me with the newest Barefoot Contessa cookbook, Cooking for Jeffrey, for Christmas {they really spoil me} and Ms. Ina never fails when it comes to hearty and delicious.  I went with her Rigatoni with Sausage & Fennel and it seriously did not disappoint.  The first night it was so perfect, and then I put the leftovers in a baking dish and baked it topped with more Parmesan the second night which was even better for a quick meal to serve for guests.  Cheers to a 2017 full of delicious food!

Rigatoni with Sausage & Fennel

Ingredients
3 Tblsp olive oil
3 cups chopped fennel {1 large bulb}
1 1/2 cup chopped yellow onion
1 1/4 lb sweet Italian sausages, casings removed
2 cloves garlic, minced
1/2 tsp whole fennel seeds, crushed with mortar and pestle
1/2 tsp crushed red pepper flakes
salt & pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half and half
2 Tblsp tomato paste
1 lb rigatoni
1/2 cup chopped fresh parsley
1 cup grated Parmesan, divided

Instructions
1.  Heat oil in large Dutch oven over medium heat.  Add fennel and onion and saute about 7 minutes, stirring occasionally, until tender.  Add sausage and cook until nicely browned, crumbling with wooden spoon, about 8 minutes.  Add garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt, and 1 tsp black pepper and cook 1 minute.
2.  Pour in wine, bring to a boil, then stir in heavy cream, half and half, and tomato paste.  Bring back to a boil, lower heat, and simmer 20 minutes until the sauce has thickened.
3. Meanwhile, bring a large pot of salted water to a boil.  Cook rigatoni according to directions on package.  Drain and add to sauce, stirring to coat the pasta.  Cook over low heat for 5 minutes to allow pasta to absorb sauce.
4.  Remove from heat, stir in parsley and 1/2 cup Parmesan.  Serve hot sprinkled with remaining Parmesan.

To make ahead, you can refrigerate for up to a day after combined.  Sprinkle with Parmesan and bake for 20 minutes at 375 degrees.

Serves 6

adapted from cooking for jeffrey

xoxo,
stephanie marie

Winter Minestrone

A few weeks back, when it was freezing outside and I was feeling just a little under the weather, I knew that the answer to my problems was one thing only - soup.  I went to one of my favorites, the Barefoot Contessa, and whipped up her Winter Minestrone one cold winter evening.  It definitely hit the spot - it was warm, hearty, and seemingly healthy!  While a new storm is brewing this week in Seattle, I'd highly recommend snuggling in at home and making a batch of this yummy and warming soup.  You'll be happy for days :)

Winter Minestrone

Ingredients
Olive Oil
4 oz pancetta {i used bacon}
1 1/2 cups chopped yellow onion
3 carrots diced
3 stalks celery diced
2 1/2 cups diced peeled butternut squash
4 cloves garlic, minced
2 tsp fresh thyme leaves
26oz canned chopped tomatoes
6-8 cups chicken stock
1 bay leaf {optional}
Salt & Pepper
15oz can cannellini beans, drained and rinsed
2 cups cooked small pasta
8-10oz fresh baby spinach leaves
1/2 cup dry white wine
2 tblsp store bought pesto

Instructions
1. Heat 2 tblsp olive oil over medium heat in large dutch oven.  Add pancetta and cook over medium-low for 6-8 minutes, stirring occasionally, until lightly browned.  Add onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 10 minutes until vegetables begin to soften.
2. Add tomatoes, 6 cups stock, bay leaf, 1 tblsp salt, and 1 1/2 tsp pepper to pot.  Bring to boil, lower heat, and simmer uncovered 30 minutes until vegetables are tender.
3. Discard bay leaf.  Add beans and cooked pasta and heat through.  If too thick, add more chicken stock.  Add spinach and toss.  Cook until leaves are just wilted.  Stir in white wine and pesto.  Season as needed.

Serves 6-8

adapted from Barefoot Contessa

xoxo,
stephanie marie

Pappa al Pomodoro

A few weeks ago, when it was still rainy and cold out, I had Erika over for some good hearty soup.  I had about half a loaf of bread leftover from Easter dinner, so I decided to utilize it to make The Barefoot Contessa's Pappa al Pomodoro, something I've been wanting to try forever.  You know how I love a good tomato soup, but this one is different in that it stays super chunky and is flavored by some of my favorite herbs and veggies {basil and fennel, to name two}.  I loved the consistency of the soup and Erika and I both kept commenting on the delicious flavor.  If you are looking for some warm comfort food this week during the unpredictable weather, I'd suggest giving this one a go.  And the best thing about soups?  Leftovers :)

Pappa al Pomodoro

Ingredients
1/2 cup olive oil
2 small yellow onions, chopped
3 carrots, unpeeled and diced
1 fennel bulb trimmed, cored, and diced
4 cloves garlic, minced
3 cups diced (1 inch) day old french bread, crusts removed
2- 28oz cans peeled whole tomatoes in juice
4 cups chicken stock
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Salt and Pepper
1/2 cup grated Parmesan

Instructions
1. Heat oil in large pot over medium heat.  Add onions, carrots, fennel, and garlic and cook over medium low for 10 minutes until tender.  Add bread cubes and cook 5 more minutes.  
2. Place tomatoes in bowl of food processor or blender and process until just coarsely chopped.  Add tomatoes and their juice to pot, along with chicken stock, red wine, basil, 1 tblsp salt, and 1/2 tsp pepper.
3. Bring soup to boil, lower heat, and simmer, partially covered, for 45 minutes.  Serve topped with Parmesan.

Serves 6

adapted from The Barefoot Contessa

xoxo,
stephanie marie

Orecchiette with Broccoli Rabe & Sausage

I know now that the weather is warming up and spring seems like it might stick around for more than a day you're probably not really in the mood for a hearty and filling pasta.  But, if you know me at all, you know I'm always in the mood for pasta, so I decided to share with you Orecchiette with Broccoli Rabe & Sausage from Barefoot Contessa: Foolproof.  I made this a few weekends ago, and was pleasantly surprised with just how many meals it actually fed me (she's not lying when she says this will last the whole week as leftovers).  I made a few tweaks to the actual recipe (shells vs. orecchiette, all spicy sausage vs. half sweet, and regular broccoli vs. broccoli rabe), but I think the end result was just as delicious as the original would've been.  So the next time you want a quick and easy meal that will satisfy for days on end, or if you're having a bunch of people over for dinner, I'd strongly suggest trying this one out.  Even in the warmer weather, it's an instant hit.

Orecchiette with Broccoli Rabe & Sausage

Ingredients
1/2 lb sweet Italian pork sausage
1/2 lb hot Italian pork sausage
1/3 cup olive oil
6 large garlic cloves, thinly sliced
28oz can crushed tomatoes
1/2 cup dry red wine
1/4 cup tomato paste
salt and pepper
1 lb dried orecchiette (or small shells) pasta
2 lbs broccoli rabe (or regular broccoli), stems discarded and chopped
1 cup freshly grated Parmesan cheese, plus more for serving

Instructions
1.  Preheat oven to 350.  Prick sausages with fork and place on sheet pan.  Roast for 15 to 20 minutes, turning once, until just cooked through.  Slice 1/2 inch thick and set aside.
2. Heat olive oil over medium heat in large heavy pot.  Add sausage and saute for 5 minutes, stirring frequently, until browned.  Add garlic and cook 1 minute.  
3.  Add tomatoes with juices, red wine, tomato paste, 2 tsp salt, and 1 tsp pepper and let mixture simmer over low heat.
4.  Bring large pot of salted water to boil.  Add pasta and cook for 9 minutes.  Add broccoli and continue cooking for 2-3 minutes, until pasta is al dente and broccoli is crisp-tender.  Drain, reserving 1/2 cup cooking liquid.
5.  Add pasta and broccoli to the pot with the tomato and sausage mixture.  Stir in Parmesan cheese and 1 tsp salt.  If it seems dry, add some reserved cooking liquid.  Serve hot, topped with more cheese.

Serves 6

adapted from Barefoot Contessa: Foolproof

xoxo,
stephanie marie

Penne alla Vodka

Last week I had Erika over for dinner to try out another new recipe from the Barefoot Contessa.  Since it seems like I've been on a pasta kick lately, I decided to continue the theme and try her Penne alla Vecchia Bettola (penne with vodka sauce).  It was really simple to put together, and finally gave me an excuse to open up the bottle of vodka I picked up from the Reykjavik airport almost 2 years ago.  This one made awesome leftovers for the rest of the week and though I tweaked the original recipe a bit, I think Ina would still be proud :)

Penne alla Vodka

Ingredients
1/4 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 1/2 tsp dried oregano, plus more for seasoning
1 cup vodka
2- 28oz cans whole peeled plum tomatoes, drained
Salt and Pepper
3/4 lb penne
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving

Instructions
1. Preheat oven to 375.
2. Heat oil in large ovenproof saute pan or dutch oven over medium heat.  Add onions and garlic and cook about 5 minutes, until onions are translucent.  Add red pepper flakes and dried oregano and cook 1 more minute.  Add vodka and simmer for 5-7 minutes, until mixture is reduced by half.
3. Using clean hands, crush tomatoes into pan.  Add 2 tsp salt and 1/2 tsp pepper.  Cover pan with tight fitting lid, place in oven, and bake 1 hour.
4. Meanwhile, cook pasta according to package directions.
5. Carefully pour half the tomato mixture into a blender and puree until smooth.  Repeat with remaining half.  Return the tomato mixture to the saute pan.  Add more oregano (to taste), cream, 1 tsp salt, and 1/2 tsp pepper, and simmer partially covered for 10 minutes.  Add pasta to sauce and cook for 2 more minutes.
6.  Stir in 1/2 cup Parmesan cheese and serve hot, sprinkled with more Parmesan.

Serves 4-5

adapted from Barefoot Contessa: Foolproof

xoxo,
stephanie marie

Weeknight Bolognese

My dear sweet brother got me not one, but two Barefoot Contessa cookbooks for Christmas - How Easy is That? and Foolproof.  Flipping through them both, I haven't found anything that I don't want to make.  Ina Garten makes everything looks so beautiful and effortless, and while in actuality they're not quite effortless, they are always incredibly delicious.  I decided to start the New Year off right with her Weeknight Bolognese recipe from How Easy is That?  It really was super simple to put together, and I enjoyed it for leftovers all last week.  A note to the non-spicy lovers - the tiny pinch of red pepper flakes gets spicier and spicier in the refrigerator as the days go by.  If you don't like the heat, I'd suggest either eating the whole recipe right away, or omitting the red pepper flakes all together.  Either way, this is sure to become a dinner staple for years to come :)

Weeknight Bolognese

Ingredients
2 tblsp olive oil
1 lb ground beef
4 cloves minced garlic
1 tblsp dried oregano
1/4 tsp crushed red pepper flakes
1 1/4 cup dry red wine, divided
1- 28oz can crushed tomatoes
2 tblsp tomato paste
Salt and Pepper
3/4 lb dried pasta (I used linguine, but the original calls for orecchiette)
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving

Instructions
1. Heat olive oil in a large skillet over medium high heat.  Add ground beef and cook, crumbling with a wooden spoon until meat has started to brown.  Stir in garlic, oregano, and red pepper flakes and cook for 1 more minute.
2. Pour 1 cup wine in skillet and stir to scrape up any brown bits.  Add tomatoes, tomato paste, 1 tblsp salt, and 1 1/2 tsp pepper, stirring until combined.  Bring to a boil, lower heat, and simmer for 10 minutes.
3. Meanwhile, cook pasta according to package directions.
4. While pasta is cooking, finish sauce.  Add nutmeg, basil, cream, and remaining 1/4 cup wine to sauce and simmer 8-10 minutes, stirring occasionally until thickened.  
5. When pasta is cooked, drain and pour into large serving bowl.  Add sauce and 1/2 cup Parmesan and toss well.  Serve hot with more Parmesan on the side.

Serves 4-5

adapted from the Barefoot Contessa

xoxo,
stephanie marie