I’m anxiously awaiting Hurricane Florence in Raleigh, NC, this week and while the forecast keeps changing, the contents of my freezer have not. A pound of ground beef, some canned tomatoes, what’s a girl to do but make Ina Garten’s Bolognese sauce? I came up with this solid life plan when I realize that my favorite cold leftover food was of course, my favorite hot food – pasta. This was happening.

Although when I posed this question to my IG followers, they suggested that Revenge was best served cold, not Bolognese….hmmmmm. I am happy to say, I don’t even know who I would take revenge on should I have the chance. Hitler? He’s dead. Pasta it is.

Ina call this “weeknight Bolognese” for a reason. It is wicked simple and you probably already have all of the ingredients floating around your kitchen. Side note – how fun is this rug and plate combo?

Ina Garten’s Weeknight Bolognese

Serves:  Hurricane Florence

• 2 T. olive oil
• 1 pound, lean ground beef
• 4 cloves of garlic, minced
• 1 T. dried oregano
• 1/4 tsp chili pepper flakes
• 2 T. tomato paste
• 28 oz. crushed tomatoes
• 1 c. dry red wine, I used a cheap Nero d’Avola from Trader Joe’s
• 3/4 pounds of pasta
• 1/4 c. heavy cream
• 1/4 c. red wine
• 1/2 c. grated parmesan

1. Boil water with lots of sea salt for pasta.
2. Heat oil over medium-high heat, then brown ground beef.
3. Add garlic, oregano, chili flakes, and saute one more minute.
4. Mix in tomato paste, tomatoes, 1 cup of wine, bring to a boil.
5. Turn heat to low and simmer for 10 minutes.
6. Add pasta to pot, stirring occasionally until cooked al dente.
7. Towards end of 10 minute timer, add cream, 1/4 c. wine, and parmesan to sauce. Stir and continue to simmer.
8. Drain pasta.
9. Top with sauce and more parmesan if needed.

Seriously, this was wonderful and took maybe 30 minutes. Another Ina win! PS. If you’re cooking for someone have a backup bottle of vino. The pasta eats most of bottle #1!