Spicy, Creamy Weeknight Bolognese
, 4 to 6 servings
Beef, carrot and onion ragù spiked with red curry paste, tossed with short pasta and finished with cream.
| prepBring a large pot of salted water to a boil | ||||||
| Salt and black pepper | Brown beef over high heat, 4-5 min | Cook onion & carrots, 5 min | Stir in curry paste, 2-3 min | Add tomato sauce & water, simmer | Add drained pasta to sauce | Stir in cream, season, thin to taste |
| 450 g ground beef (at least 20 percent fat) | ||||||
| 1 large onion, finely chopped | ||||||
| 2 carrots, peeled and finely chopped | ||||||
| 2 to 3 tablespoons red curry paste | ||||||
| 1 (15-ounce / 425 g) can tomato sauce | ||||||
| Water (to swish out the can) | ||||||
| 450 g short, curled pasta, such as pipettes | Boil pasta al dente, reserve water | |||||
| 240 ml heavy cream | ||||||
| 120 ml pasta cooking water (reserved, for thinning) | ||||||
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