Start by heating two tablespoons of olive oil in a large pot over medium heat. Once heated, add the ground beef. Break it apart with a wooden spoon and let it sear for about 5-7 minutes until browned. It’s crucial to cook the meat evenly. Don’t rush this step; it builds the foundation for your sauce.

Next, throw in the minced garlic, dried oregano, and red pepper flakes. Sauté for a minute or so until fragrant. This is your moment to get that kitchen smelling divine. The key here is to not burn the garlic; we want it golden, not bitter!

Now, it’s time for the red wine! Pour in one cup, scraping the bottom of the pot with that wooden spoon. That’s where all the flavor is hiding! Allow it to simmer and reduce for about 5-10 minutes until it thickens a bit.

Add the San Marzano crushed tomatoes and the tomato paste. Season with sea salt and black pepper generously. These tomatoes bring a natural sweetness that enhances the sauce. Let it simmer for about 20 minutes to meld those flavors together.

After letting everything simmer, add the freshly grated nutmeg and a bit more seasoning to taste. This tiny spice makes a big difference. It adds a warm, cozy note that ties everything together.

Finally, stir in the heavy cream and Parmesan cheese along with balsamic vinegar and capers. Let this bubble for a couple of minutes. Once you see the sauce thickening and bubbling, your masterpiece is ready to be served.

While the sauce is cooking, boil your dried pasta according to package instructions. I prefer to cook it al dente, so it holds up against that lovely sauce. Drain and toss it with a drizzle of olive oil pre-dinner.