Weeknight Bolognese

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 1 pound lean ground sirloin
• 1 small Vidalia onion, chopped
  
• 4 teaspoons minced garlic (4 large cloves)
  
• 1 tablespoon dried oregano
  
• ¼ teaspoon red pepper flakes
  
• 1 ¼ cup dry red wine, divided
  
• 1 (28-ounce) can crushed tomatoes
  
• 2 tablespoons tomato paste
  
• Kosher salt and freshly ground black pepper
  
• ¼ teaspoon nutmeg
  
• ¼ cup chopped fresh basil, packed lightly
  
• ¼ cup almond milk
  
• Parmesan cheese, for serving if desired
  
• Cooked brown rice or pasta
  

Directions

1. Heat a medium sized skillet over medium-high heat. Add ground sirloin and break apart into clumps with wooden spoon, cooking until browned, 5 to 7 minutes. Drain fat from meat and set aside.
   
2. In a large heavy bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add garlic and onions and sauté until onions are translucent, about 5 minutes. Add reserved meat, oregano, and red pepper flakes and cook for 1 minute. Add 1 cup of red wine and use wooden spoon to scrap up any browned bits from bottom of the pot. Add the tomatoes, tomato paste, 2 teaspoons kosher salt, and 1 teaspoon of pepper; stirring until combined. Bring the sauce to a boil, lower the heat and simmer for 15 minutes.
   
3. To finish the sauce add the nutmeg, basil, almond milk, and remaining ¼ cup of wine. Simmer for an additional 10 to 15 minutes, or until thickened. Serve sauce over rice or pasta and sprinkle with parmesan cheese if desired. Serves 4.
   

Recipe adapted from How Easy Is That?

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