Spicy, Creamy Weeknight Bolognese

By Genevieve Ko

Updated February 6, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(5,734)
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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

67 grams carbs; 99 milligrams cholesterol; 639 calories; 11 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 31 grams fat; 1 gram trans fat; 7 grams fiber; 732 milligrams sodium; 25 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
5,734 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Charle A.

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.

Phoebe

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 Green

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

Robert

I didn’t find the Asian flavors too strong, but if I made this again I’d omit the cream and use 1/2 a pound of pasta. 1 pound is a lot! And it would be easy to substitute Beyond Beef or any vegetarian meat substitute. Would it be Bolognese? Hey, we’re riffing on an Italian meat sauce. Purists can make the 3+ hour version. Modern cooks need to adapt. I’d also cook the onion/carrot mixture first, alone. I prefer them slightly brown and not translucent, which takes longer than 5 minutes.

YUM

This was so. Yummy. I love the curry paste flavor. I also did a little deglazing after the veg with some white wine I had in the fridge. So tasty.

Elizabeth

I added a can of tomato paste.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.