Tagliatelle with Red Wine Bolognese Sauce

Almost speechless... but I need to share how amazing this dish is. Tender ribbons of tagliatelle pasta are tossed in the most amazing, meaty sauce. The beef is spiked with onion, garlic, oregano, and basil and then simmered in a red wine-infused, rich tomato sauce. The whole dish is festooned with shaved parmesan cheese, creating a show-stopping, heart-warming, palate satiating meal in under 30 minutes. Not so speechless after all.

I'm seriously blown away by how this came together (and how quickly it made it to the table). The flavor combination is classic (oregano, basil, tomato, parmesan), but the hit of red wine adds unbeatable depth to the sauce, something you don't always find in a classic Bolognese. The sweet/tangy wine brings out the richness of the tomatoes and perfectly compliments the herbs in the sauce.
And then there's the nutty cheese! I love the way the shaved parmesan looks on top, but you can certainly use grated or shredded. The goat is to add the salty/nutty complexity just before serving. And you don't need to spend a fortune on Italian cheese; domestic varieties work just fine! 

Tagliatelle with Red Wine Bolognese Sauce 
Note: If you want to skip adding alcohol, simply replace the wine with beef broth.

1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
1 pound lean ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
1/2 cup red wine of choice
1 cup beef broth
1 cup tomato sauce
12 ounces tagliatelle pasta or any pasta of choice
Shaved or grated parmesan cheese for serving

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes, until soft, stirring frequently. Add the ground beef and cook until browned, breaking up the meat as it cooks. Add the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the wine and cook for 1 minutes, until the liquid evaporates. Add the beef broth and tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (and up to 20 minutes), stirring occasionally.
Meanwhile, cook the pasta according to the package directions. Drain and cover with foil to keep warm.
When the sauce has simmered for 10 to 20 minutes, add the pasta and toss to combine.
Serve with the parmesan cheese on top (and more on the side if desired).
Serves 4