Easy Pasta Bolgnese

This recipe, adapted from Barefoot Contessa How Easy Is That?, is not too much harder than browning some meat and opening a jar of sauce.  It taste oh-so-much better than that, though!

2 tablespoons olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves or so)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wineSt
2, 14 oz cans diced or crushed tomatoes
2 tablespoons tomato paste
1 tablespoon salt
1 1/2 teaspoons pepper
3/4 pound pasta (shells work well)
1/4 teaspoon ground nutmeg
1/4 cup basil leaves, chopped
1/4 cup heavy cream
1/2 cup grated parmesan, plus more for serving

Brown meat in skillet until slightly browned (about 5-7 minutes).  Stir in garlic, red pepper flakes, and oregano (Italian seasoning works, too!).  Cook for another minute or two.  Add 1 cup of wine to the skillet. Stir in tomatoes, tomato paste, salt, and pepper.  Bring to a boil, reduce heat, and simmer 10 minutes.

Meanwhile, bring a large pot of water to boil.  Add salt, oil, and pasta.  Cook according to package directions.

While the pasta cooks, finish the sauce.  Add nutmeg, bail, cream and 1/4 cup wine.  Simmer 10 minutes until thickened.  Stir occasionally.  After pasta is cooked, drain and combine with sauce and Parmesan  Toss well and serve.