Quick Bolognese

This is a quick and easy sauce that you can prepare on a weeknight, but it's good enough for a Sunday night dinner. It's adapted from Ina Garten's Weeknight Bolognese, substituting in all the wonderful Fair Shares goodies we could find.

Preparation

Ingredients

2 T. Kreta Reserve olive oil
1 lb. Raincrow Ranch ground beef or Meramec Bison
3 to 4 cloves minced garlic (about 1 1/2T)
1 T dried oregano (or about 3T. fresh if you have it)
1/4-1/2 t. crushed red pepper flakes, according to taste
1 1/4 c. dry red wine, divided
1 qt. jar Hilty tomatoes, chopped, with liquid
2 T. Ozark Forest Tomato Tapenade
Sea salt and freshly ground black pepper
1lb. fresh Midwest pasta
1/4 t. ground nutmeg (I sometimes omit this)
1/4 c. chopped fresh basil leaves, lightly packed
1/4 c. Windcrest Plain Greek Yogurt (or heavy cream if you're feeling really decadent)
1/2 c. Marcoot Cave-aged cheese such as Tomme, Gouda or Heritage, plus extra for serving

Preparation

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add ground beef or bison and cook, breaking up the meat with the back of a wooden spoon, until it has started to brown, about 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook for another minute. Pour 1 cup of the wine into the skillet and stir to deglaze the pan, scraping up all the browned bits. Stir in the tomatoes, tapenade, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for 10 minutes.

Finish the sauce by adding the nutmeg, basil, yogurt, and remaining 1/4 cup wine to the pan. Simmer for 8 to 10 minutes, stirring occasionally until thickened.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil if you like, then and the pasta. Cook about 5 finutes and begin testing for doneness. 

When the pasta is cooked al dente, drain, add the sauce and cheese and toss well. Serve hot with extra cheese on the side.

Tip: BYOB

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