Serves 1
Directions
- 1Heat a large heavy pot over high heat and add the beef, breaking it up into small pieces and seasoning with salt and pepper.
- 2Cook until browned and cooked through (4-5 min).
- 3Push the beef to one side and add the onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 min).
- 4Stir in the curry paste and cook until darkened and fragrant.
- 5Add the tomato sauce, swishing a bit of water in the can to get it all into the pot.
- 6Bring to a simmer, reduce heat, and let it cook while the pasta boils until al dente.
- 7Reserve ½ cup of the pasta water, then add the drained pasta to the sauce.
- 8Stir in the cream, season to taste, and loosen with pasta water if needed before serving hot.
Ingredients
- 1 lb ground beef (at least 20 percent fat)
- 1 large onion, diced
- 2 carrots, diced
- 2 tbsp red curry paste
- 15 ounce can tomato sauce
- 1 lb pasta
- 1 cup heavy cream
Equipment
large heavy pot
Tips
- The red curry paste adds instant depth without making the dish taste like curry.
- Save some pasta water to help loosen the sauce to the desired consistency.
- Cook pasta until just shy of al dente before adding to the sauce.
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