1. Bring a large pot of well-salted water to a boil over high heat. 2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and 1/2 tsp salt. Cook, stirring frequently, until softened and just starting to brown (about 4 minutes). 3. Add the meat, 1/2 tsp pepper and another 1/2 tsp salt and cook, stirring to break up the meat, until lightly browned and cooked through (about 4-5 minutes). 4. Move the mixture to the side of the pan and carefully tilt the pan to pool any fat on the empty side. If necessary, spoon off all but about 2 tbsp. 5. Add the egg noodles to the boiling water and cook until al dente (based on package directions). 6. While the noodles are boiling, add the ketchup to the skillet and mash it on the bottom of the pan to brown it slightly (about 1 minute), before stirring it into the meat. Add the wine and cook, stirring and scraping the bottom of the skillet to loosen any browned bits, until most of the liquid has evaporated (about 2 minutes). 7. Add the tomato juice and continue to cook, stirring occasionally, until the sauce thickens and clings to the meat (about 2 minutes). Season to taste with salt and pepper. Add the oregano and red pepper flakes, cook for 1 minute longer then remove from the heat. 8. When the noodles are ready, reserve 3/4 cup of the water and then drain the pasta. 9. Add the drained pasta to the sauce and stir to blend. If it looks a little dry, add a little of the pasta cooking water and serve topped with grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
