Start by measuring out your ingredients. Having everything ready makes the process smooth. Chop the garlic, basil, and gather your cheeses. This makes things efficient and fun!

Heat the olive oil over medium heat in a large skillet. Once hot, add the ground sirloin. Break it apart as it cooks. This gives the meat a nice sear. Don’t rush this; the flavor builds here. Cook until it is browned.

Stir in the minced garlic, oregano, and crushed red pepper flakes. This is where you’ll notice your kitchen start to smell heavenly. Cook for about a minute, just until fragrant.

Now comes the good part—adding the wine! Pour in 1 cup of the red wine and let it simmer for about 5 minutes. This helps the alcohol cook off while allowing the flavors to blend.

Add the tomato paste and stir until it is well combined. Toss in the can of crushed tomatoes. Stir gently.

Season the sauce with salt, pepper, and freshly grated nutmeg. Bring it to a gentle simmer, then reduce the heat. Let it cook for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.

A few minutes before finishing, stir in the fresh basil, heavy cream, and the remaining red wine. Also, don’t forget to add those delightful capers. This step transforms your sauce into something extraordinary.

As your Bolognese sauce simmers, cook your pasta according to package instructions. Make sure to salt your water—it’s essential for flavor. Reserve a cup of pasta water before draining the pasta.

Toss the drained pasta in with the Bolognese sauce. If needed, add a little pasta water to loosen it up. Serve hot, topped with freshly grated Parmigiano-Reggiano and extra basil.