MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy, Creamy Weeknight Bolognese
 Categories: Beef, Pasta, Vegetables, Dairy
      Yield: 4 servings

           Salt & black pepper
      1 lb Ground chuck (80%-20%)
      1 lg Onion; fine chopped
      2    Carrots;
           - peeled, fine chopped
      2 tb Red curry paste
     15 oz Can tomato sauce
      1 lb Short, curled pasta;
           - such as pipettes
      1 c  Heavy cream

  Bring a large pot of salted water to a boil.

  Meanwhile, heat a large Dutch oven or heavy pot over high until
  very hot. Add the beef, and smush and spread in a single layer.
  Sprinkle with salt and pepper, then cook, stirring, to break into
  tiny bits and cook through, 4 to 5 minutes.

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

  Add the curry paste, 2 tb for a mild spiciness and 3 for more heat,
  and stir until darkened in color, 2 to 3 minutes. Pour in the
  tomato sauce, then fill the can 1/3rd of the way up with water to
  swish out the rest of the sauce into the pot. Stir, bring to a
  simmer, then reduce the heat to low and simmer while the pasta
  cooks.

  Cook the pasta in the boiling water until al dente. Save 1/2 cup
  pasta cooking water, then drain the pasta and add to the simmering
  sauce.

  Stir the cream into the sauced pasta, taste and season with salt
  and pepper. For a thinner sauce, stir in a bit of the pasta water.
  Serve hot.

  Recipe by Genevieve Ko

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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