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

Title: Spicy, Creamy Weeknight Bolognese
Categories: Beef, Pasta, Vegetables, Dairy
Yield: 5 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 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.

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.

By: Genevieve Ko

Yield: 4 to 6 servings

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

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