Beefy Red Wine Linguine

Heat the Olive Oil (2 Tbsp) in a large Dutch oven over medium high heat. Brown the Ground Beef (1 lb) in it completely while you break it up with a spoon. While the beef cooks season it with the Salt (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , Ground Turmeric (1/2 tsp) , Ground Coriander (1/2 tsp) , and Smoked Paprika (1/2 tsp) .

Once it is completely cooked add in the Garlic (3 cloves) , Onion (1) , and Tomato Paste (2 Tbsp) . Let them cook and get fragrant for just a minute while you stir them in. Lastly, pour in that lovely bottle of Dry Red Wine (3 cups) . Let the sauce gently boil for 10 minutes.

While the sauce cooks, get a large pot of water on the stove and bring it to a boil. Cook the Linguine (1 lb) in it for just 5 minutes to soften. When the linguine is ready, the sauce should also be ready. Use a slotted spoon or mesh strainer to scoop the pasta right into the pot of sauce.

Let it finish cooking in the sauce for another 5 minutes. It will absorb the wine! When it is done cooking, stir in the Butter (1 Tbsp) and Parmesan Cheese (4 Tbsp) to finish the dish. Then take the pot off of the heat. Scoop the pasta into pretty bowls and top it off with a big sprinkle of the Fresh Parsley (to taste) . Enjoy!