WEEKNIGHT BOLOGNESE
Whether you’ve just crushed a workout or you’re just trying to survive a Tuesday, this spicy and creamy weeknight bolognese is quick, hearty, and packs in serious flavor. It comes together in under 30 minutes and hits the spot when you need something warm, filling, and satisfying, but don’t want to spend hours at the stove.
Ingredients
1 lb ground beef (preferably with a little fat for flavor)
Kosher salt, to taste
1 white onion, finely chopped
2 carrots, peeled and finely diced
2–3 tablespoons curry paste (optional) or a good pinch of red pepper flakes for heat
15 oz canned tomato sauce
¼–½ cup water (to thin the sauce as needed)
1 lb short, hollow pasta (like rigatoni or penne)
1 cup heavy cream
Reserved pasta water (about ½ cup)
Instructions
Bring a large pot of salted water to a boil.
Heat a Dutch oven or large skillet over high heat. Add the ground beef (no oil needed) and break it up with a spoon or spatula. Press it into the pan to get a good sear. Season with kosher salt and cook until browned and no longer pink.
Push the cooked beef to one side of the pan. In the rendered fat, add the chopped onion and carrots. Sauté until the onion is translucent and the carrots start to soften, about 5–7 minutes.
If using curry paste, stir in 2–3 tablespoons depending on how spicy you like it. If not, add a generous pinch of red pepper flakes. Stir in the tomato sauce and a splash of water to loosen things up. Let the sauce simmer on low while you cook the pasta.
Add your pasta to the boiling water and cook until al dente (usually about 9 minutes). Before draining, reserve about ½ cup of pasta water.
Add the cooked pasta directly into the sauce. Pour in a splash of the reserved pasta water—this helps thicken the sauce and make it cling to the pasta. Stir in the heavy cream and mix until everything is glossy and coated.
Plate it up while it’s hot and creamy. Optional: top with fresh herbs, grated cheese, or a squeeze of lemon if you’re feeling fancy.
Enjoy!
Original recipe here.