Spicy, Creamy, Weeknight Bolognese

Serves 1
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Directions

  1. 1Heat a large heavy pot over high heat.
  2. 2Heat a large heavy pot over high heat.
  3. 3Heat a large heavy pot over high heat.
  4. 4Add the ground beef, breaking it into small pieces, and season with salt and pepper.
  5. 5Add the ground beef, breaking it into small pieces, and season with salt and pepper.
  6. 6Add the ground beef, breaking it into small pieces, and season with salt and pepper.
  7. 7Cook the beef until browned and cooked through (4-5 min).
  8. 8Cook the beef until browned and cooked through (4-5 min).
  9. 9Cook the beef until browned and cooked through (4-5 min).
  10. 10Push the beef to one side of the pot.
  11. 11Push the beef to one side of the pot.
  12. 12Push the beef to one side of the pot.
  13. 13Add the diced onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 min).
  14. 14Add the diced onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 min).
  15. 15Add the diced onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 min).
  16. 16Stir in the red curry paste and cook until darkened and fragrant.
  17. 17Stir in the red curry paste and cook until darkened and fragrant.
  18. 18Stir in the red curry paste and cook until darkened and fragrant.
  19. 19Add the tomato sauce, using a bit of water to swish out the can and get all the sauce into the pot.
  20. 20Add the tomato sauce, using a bit of water to swish out the can and get all the sauce into the pot.
  21. 21Add the tomato sauce, using a bit of water to swish out the can and get all the sauce into the pot.
  22. 22Bring the sauce to a simmer, then reduce heat and let it cook.
  23. 23Bring the sauce to a simmer, then reduce heat and let it cook.
  24. 24Bring the sauce to a simmer, then reduce heat and let it cook.
  25. 25In salted water, cook the pasta until just shy of al dente.
  26. 26In salted water, cook the pasta until just shy of al dente.
  27. 27In salted water, cook the pasta until just shy of al dente.
  28. 28Reserve ½ cup of the pasta water.
  29. 29Reserve ½ cup of the pasta water.
  30. 30Reserve ½ cup of the pasta water.
  31. 31Add the drained pasta to the simmering sauce.
  32. 32Add the drained pasta to the simmering sauce.
  33. 33Add the drained pasta to the simmering sauce.
  34. 34Stir in the heavy cream.
  35. 35Stir in the heavy cream.
  36. 36Stir in the heavy cream.
  37. 37Season to taste with more salt and pepper.
  38. 38Season to taste with more salt and pepper.
  39. 39Season to taste with more salt and pepper.
  40. 40Loosen with pasta water if needed until you get the desired consistency before serving hot.
  41. 41Loosen with pasta water if needed until you get the desired consistency before serving hot.
  42. 42Loosen with pasta water if needed until you get the desired consistency before serving hot.

Ingredients

  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 large onion, diced
  • 1 large onion, diced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 carrots, diced
  • 2 carrots, diced
  • 2 tbsp red curry paste
  • 2 tbsp red curry paste
  • 2 tbsp red curry paste
  • 15 ounce can tomato sauce
  • 15 ounce can tomato sauce
  • 15 ounce can tomato sauce
  • 1 lb pasta
  • 1 lb pasta
  • 1 lb pasta
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • water
  • water
  • water

Equipment

large heavy pot

Tips

  • The red curry paste adds instant depth without tasting like curry.
  • Using a bit of pasta water helps to achieve the desired consistency of the sauce.
  • Heavy cream helps to round out the spiciness.