2 tablespoons olive oil, plus extra for cooking the pasta

1 pound lean ground sirloin

4 teaspoons minced garlic (4 cloves)

1 tablespoon dried oregano

¼ teaspoon crushed red pepper flakes

1¼ cups dry red wine, divided

1 (28-ounce) can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste

Kosher salt

Freshly ground black pepper

¾ pound dried pasta, such as orecchiette or small shells

¼ teaspoon ground nutmeg

¼ cup chopped fresh basil leaves, lightly packed

¼ cup heavy cream

½ cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook for 5–7 minutes, breaking it apart as it cooks, until browned.

Stir in the garlic, oregano and red pepper flakes. Cook for about 1 minute.

Add 1 cup of the red wine and stir, scraping up any browned bits from the bottom of the skillet. Stir in the crushed tomatoes, tomato paste, 1 tablespoon salt and 1½ teaspoons black pepper.

Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes.

While the sauce simmers, bring a large pot of water to a boil. Add 1 tablespoon salt and a splash of olive oil. Cook the pasta according to the package directions, then drain.

Stir the nutmeg, basil, heavy cream and remaining ¼ cup red wine into the sauce. Simmer for another 8–10 minutes, stirring occasionally, until slightly thickened.

Add the cooked pasta to a large serving bowl. Pour the Bolognese sauce over the pasta, add ½ cup Parmesan and toss everything together.

Serve hot with extra Parmesan on top.

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