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Spicy, Creamy Weeknight Bolognese
By Genevieve Ko · cooking.nytimes.com
4 to 6 servings
| prepBring a large pot of salted water to a boil | ||||||
| Salt and black pepper | Cook beef, breaking into bits, 4–5 min | Add onion & carrots, cook until translucent, 5 min | Stir in curry paste, 2–3 min | Add tomato sauce & water, simmer on low | Cook pasta al dente, add to sauce | Stir in cream, season & serve hot |
| 1 pound / 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 | ||||||
| 1 pound / 450 g short, curled pasta, such as pipettes | ||||||
| 1 cup / 240 ml heavy cream | ||||||
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