spicy creamy weeknight bolognese

ingredients

• 1 lb ground beef (at least 20% fat)
• 1 lb short curled pasta (like pipettes)
• 15oz can tomato sauce
• 1 cup heavy cream
• 1 large onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2-3 tbsp red curry paste
• 1/2 cup pasta water (reserved)
• salt
• black pepper

instructions

1. bring large pot of salted water to boil
2. heat large dutch oven or heavy pot over high heat until very hot
3. add beef and flatten into single layer
4. sprinkle with salt and pepper then cook, stirring occasionally to break into bits, until cooked through (~4-5m)
5. push meat to side and add onion and carrots to rendered fat
6. sprinkle with salt and pepper and cook, stirring with beef, until onion is translucent (~5m)
7. add curry paste and stir until darkened in color (2-3m)
8. pour in tomato sauce (swish can with little water to get it all)
9. stir and bring to simmer, then reduce heat to low and simmer while pasta cooks
10. cook pasta until al dente
11. reserve 1/2 cup cooking water then drain pasta
12. add pasta to simmering sauce
13. stir in heavy cream
14. taste and season with salt and pepper
15. if sauce is too thick, stir in reserved pasta water until desired consistency is reached
16. serve hot

notes

• use 2 tbsp curry paste for mild, 3 tbsp for more heat

source