Spicy, Creamy Weeknight Bolognese

Name: Spicy, Creamy Weeknight Bolognese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: Salt and black pepper; 1 pound 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) can tomato sauce; 1 pound short, curled pasta, such as pipettes; 1 cup heavy cream

By Genevieve Ko

Updated Feb. 7, 2025

Spicy, Creamy Weeknight Bolognese — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 5(1,672)
Comments: Read comments

This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves.

Featured in: A (Sort-Of) Bolognese Fast and Easy Enough for Hard Nights

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Ingredients

Yield:4 to 6 servings

Salt and black pepper
1pound ground beef (at least 20 percent fat)
1large onion, finely chopped
2carrots, peeled and finely chopped
2 to 3tablespoons red curry paste
1(15-ounce) can tomato sauce
1pound short, curled pasta, such as pipettes
1cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil.
Step 2
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.
Step 3
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.
Step 4
Add the curry paste, 2 tablespoons 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 a third 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.
Step 5
Cook the pasta in the boiling water until al dente. Save ½ cup pasta cooking water, then drain the pasta and add to the simmering sauce.
Step 6
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.

Ratings

5 out of 5

1,672 user ratings

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Comments

Charle A.4 months ago

I believe every Italian American Cook has a version of this in their repertoire. As the family cook, being that I was a teacher and got home an hour and a half earlier than my wife, I would make a very similar sauce: ground beef browned in the pot, caramelized the onions and a carrot, if I had one sitting around, open up a can of Cento crushed tomatoes, empty it with a little bit of water. The kids would come home, absolutely ravenous from their after school activities and devour it, and if we were lucky, with a big dollop of ricotta cheese and Parmesan on top. It was an absolute lifesaver, highly recommended for working families. I’m going to try the red curry paste, it sounds delicious.

Phoebe4 months ago

The red curry paste seems to be a substitute for time, so that the bolognese is complex but quick. If you want more of a slow-cooked flavour, try roasting your tomato paste or using something like sun-dried tomatoes. It might alter the flavour, but it'll give you a boost of complexity.

Teresa Green4 months ago

Is this Thai red curry paste, asks a reader in sunny London, UK

Rob3 days ago

Made as directed. Used 2 Tbsp Thai red curry paste Too spicy for my wife. I loved it. Will cut curry paste in half next time.

I love this recipe!4 days ago

I’m a huge one-pot-meal person and love anything with pasta, so when I saw this recipe a few months ago, I had to try it. I’m all about something easy on a weeknight, but it must be delicious! This dish can cook up in well under an hour. The red curry paste adds a nice zingy spiciness. I’ve improvised several different ways - it’s an easy recipe to memorize - and it’s always YUMMY! My family, whose pallets are maturing with age, really likes the spiciness from the curry and the creaminess from the cream…winning combo! We always serve with a buratta ball for extra creamy cheesy goodness!

Christina S.5 days ago

This was delicious. Not a traditional Bolognese (if that’s what you’re looking for), but a surprisingly complex and hearty sauce from so few ingredients. I used roughly 2T of red curry paste. Will definitely make again.

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