Makes 4-5 servings
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 1/2 teaspoons salt, and 1 teaspoon pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and cook according to the directions on the package.
While the past cooks, finish the sauce. Ad the basil, cream, and the remaining 1/4 cup wine to the suce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and add it to the sauce to allow to heat together. Add 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Slightly adapted from Barefoot Contessa