Description

Craving a comforting Bolognese that fits into a busy weeknight? Spicy, Creamy Weeknight Bolognese, created by Genevieve Ko, delivers the soul-soothing depth of traditional Bolognese in just 35 minutes. Rated 5.0 out of 5 stars from 2,721 reviews, this recipe uses red curry paste for instant flavor and cream for richness

Ingredients

Scale

Spicy, Creamy Weeknight Bolognese uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 4-6 servings:

Salt and black pepper: Seasons the dish.
1 pound ground beef (at least 20% fat): Provides rich, caramelized flavor.
1 large onion, finely chopped: Adds sweet depth.
2 carrots, peeled and finely chopped: Contributes sweetness and texture.
2-3 tablespoons red curry paste: Infuses nuanced heat and complexity.
1 (15-ounce) can tomato sauce: Forms the savory base.
1 pound short, curled pasta (e.g., pipettes, rigatoni): Catches the sauce.
1 cup heavy cream: Creates a creamy, rich finish.

Why These Ingredients Matter

Ground Beef: Higher fat content (20%) ensures rich, caramelized flavor.
Red Curry Paste: Adds instant depth without overpowering.
Tomato Sauce: Provides a tangy, robust base.
Heavy Cream: Balances heat with velvety richness.

Substitutions and Variations

Ground Beef: Swap with ground turkey, pork, or plant-based meat for vegan.
Red Curry Paste: Use 1-2 teaspoons chili powder or harissa for different heat profiles.
Tomato Sauce: Replace with crushed tomatoes or passata.
Pasta: Use any short pasta (e.g., penne, fusilli) or gluten-free pasta.
Heavy Cream: Substitute with half-and-half, coconut milk, or plant-based cream for vegan.
Vegan Option: Use plant-based meat and coconut milk or vegan cream.
Gluten-Free: Use gluten-free pasta; ensure curry paste is gluten-free.
Flavor Variations:
- Milder Bolognese: Reduce curry paste to 1 tablespoon or use mild chili paste.
- Vegetable-Packed Bolognese: Add 1 cup diced zucchini or mushrooms with the carrots.
- Cheesy Bolognese: Stir in ½ cup grated Parmesan with the cream.
- Herb-Infused Bolognese: Add 1 teaspoon dried basil or oregano with the curry paste.
- Spicy Sausage Bolognese: Use spicy Italian sausage instead of ground beef.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: salt, pepper, 1 pound ground beef, 1 onion, 2 carrots, 2-3 tablespoons red curry paste, 1 can tomato sauce, 1 pound pasta, 1 cup heavy cream.
Finely chop onion and carrots; bring a large pot of salted water to a boil.

Tip: Chop vegetables while beef cooks to save time; use a food processor for quick chopping.

Step 2: Cook the Beef

Heat a large Dutch oven or heavy pot over high heat until very hot.
Add 1 pound ground beef, smushing into a single layer; sprinkle with salt and pepper.
Cook, stirring to break into tiny bits, until cooked through, 4-5 minutes.

Tip: Spread beef evenly for maximum browning; don’t overcrowd the pot.

Step 3: Cook the Vegetables

Push beef to one side of the pot; add chopped onion and carrots to the beef fat on the other side.
Sprinkle with salt and pepper; cook, stirring occasionally with the beef, until onion is translucent, about 5 minutes.

Tip: Use the beef fat for flavor; stir gently to keep vegetables distinct.

Step 4: Build the Sauce

Add 2-3 tablespoons red curry paste (2 for mild, 3 for spicy); stir until darkened, 2-3 minutes.
Pour in 1 can tomato sauce; fill the can one-third with water, swish, and add to the pot.
Stir, bring to a simmer, then reduce heat to low and simmer while pasta cooks.

Tip: Adjust curry paste to taste; simmer gently to meld flavors.

Step 5: Cook the Pasta

Cook 1 pound pasta in boiling salted water until al dente, following package instructions.
Reserve ½ cup pasta cooking water; drain pasta.

Tip: Check pasta early to avoid overcooking; save pasta water for sauce adjustments.

Step 6: Combine and Serve

Add drained pasta to the simmering sauce; stir in 1 cup heavy cream.
Taste and season with salt and pepper; add reserved pasta water for a thinner sauce if desired.
Serve hot, dividing into 4-6 portions (about 1-1 ½ cups per serving).
Pair with a side salad, garlic bread, or holiday dishes like French lentil salad.

Tip: Stir cream gently to blend; serve immediately for the creamiest texture.