Week Night Bolognese

2 tbsp. olive oil
1 lb. lean ground beef
4 cloves minced garlic
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1 1/2 tsp. black pepper
12 oz. dried pasta such as orecchiette or small shells
1/4 tsp. ground nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until meat has lost its pink color and started to brown.
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
3. Pour 1 c. of the wine into the skillet and stir to scrape up any browned bits.
4. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 min.
5. Bring a large pot of water to a boil, add a tbsp. of salt, a splash of olive oil, and the pasta, and cook according to package directions.
6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and ¼ c. wine to the sauce and simmer for 8 to 10 min. stirring occasionally until thickened.
7. Add cooked, drained pasta to sauce along with the Parmesan cheese and toss well. Serve with additional Parmesan on the side.