Creamy, Spicy Weeknight Bolognese
Serves 1
Directions
- 1Heat a large heavy pot over high heat.
- 2Heat a large heavy pot over high heat.
- 3Heat a large heavy pot over high heat.
- 4Add the ground beef, breaking it up into small pieces and seasoning with salt and pepper.
- 5Add the ground beef, breaking it up into small pieces and seasoning with salt and pepper.
- 6Add the ground beef, breaking it up into small pieces and seasoning with salt and pepper.
- 7Cook the beef until browned and cooked through (4-5 minutes).
- 8Cook the beef until browned and cooked through (4-5 minutes).
- 9Cook the beef until browned and cooked through (4-5 minutes).
- 10While the ground beef is cooking, chop up your onion and carrots.
- 11While the ground beef is cooking, chop up your onion and carrots.
- 12While the ground beef is cooking, chop up your onion and carrots.
- 13Push the beef to one side of the pot.
- 14Push the beef to one side of the pot.
- 15Push the beef to one side of the pot.
- 16Add the onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 minutes).
- 17Add the onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 minutes).
- 18Add the onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 minutes).
- 19Stir in the red curry paste and cook until darkened and fragrant.
- 20Stir in the red curry paste and cook until darkened and fragrant.
- 21Stir in the red curry paste and cook until darkened and fragrant.
- 22Add the tomato sauce, swishing a bit of water in the can to get all the sauce into the pot.
- 23Add the tomato sauce, swishing a bit of water in the can to get all the sauce into the pot.
- 24Add the tomato sauce, swishing a bit of water in the can to get all the sauce into the pot.
- 25Bring the sauce to a simmer, then reduce heat and let it cook.
- 26Bring the sauce to a simmer, then reduce heat and let it cook.
- 27Bring the sauce to a simmer, then reduce heat and let it cook.
- 28In salted water, cook your pasta until just shy of al dente.
- 29In salted water, cook your pasta until just shy of al dente.
- 30In salted water, cook your pasta until just shy of al dente.
- 31Reserve ½ cup of the pasta water.
- 32Reserve ½ cup of the pasta water.
- 33Reserve ½ cup of the pasta water.
- 34Add the drained pasta to the simmering sauce.
- 35Add the drained pasta to the simmering sauce.
- 36Add the drained pasta to the simmering sauce.
- 37Stir in the heavy cream.
- 38Stir in the heavy cream.
- 39Stir in the heavy cream.
- 40Season to taste with more salt and pepper.
- 41Season to taste with more salt and pepper.
- 42Season to taste with more salt and pepper.
- 43Loosen with pasta water if needed until you get the desired consistency.
- 44Loosen with pasta water if needed until you get the desired consistency.
- 45Loosen with pasta water if needed until you get the desired consistency.
- 46Serve hot.
- 47Serve hot.
- 48Serve hot.
Ingredients
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 1 lb ground beef (at least 20 percent fat)
- 1 lb ground beef (at least 20 percent fat)
- 1 lb ground beef (at least 20 percent fat)
- 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
- 0.5 cup pasta water
- 0.5 cup pasta water
- 0.5 cup pasta water
Equipment
large heavy pot
Tips
- Red curry paste adds instant depth and won't make it taste like curry.
- Using heavy cream helps round out the spiciness.
- Loosen with pasta water if needed before serving.