Spicy Creamy Weeknight Bolognese

Ingredients

• Salt and black pepper
• 1 pound ground beef (at least 20% 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

Directions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat a large Dutch oven or heavy pot over high heat. Add the beef and spread it into a single layer. Sprinkle with salt and pepper, then cook, stirring to break into small bits, 4–5 minutes until browned and cooked through.
3. Push the beef to one side and add the onion and carrots. Season with salt and pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
4. Add the curry paste (2 tablespoons for mild heat, 3 for more spice) and stir until darkened, about 2–3 minutes. Pour in the tomato sauce, then fill the can one-third with water and add to the pot. Stir, bring to a simmer, then reduce heat to low and let simmer while the pasta cooks.
5. Cook the pasta in the boiling water until al dente. Reserve ½ cup of the pasta water, then drain the pasta and add it to the simmering sauce.
6. Stir in the heavy cream, taste, and adjust seasoning with salt and pepper. For a thinner sauce, add a bit of the reserved pasta water. Serve hot.