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 (1/4 cup) 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!