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Spicy Bolognese
with curry

from NYT cooking, Genevieve Ko

[Serves 4]
Salt and black pepper 1 lb 20% fat ground beef
1 large onion, finely chopped 2 carrots, peeled and finely chopped
2 to 3 tablespoons red curry paste 1 15 oz can of tomato sauce
1 lb pasta 1 cup heavy cream

Method Step 1 Cook pasta.
Step 2 Heat a large dutch oven or pot over high until very hot.
Step 3 Add the beef and smush into a single layer. Sprinkle with salt and pepper, then cook, breaking into tiny bits, 4-5 min.
Step 4 Push meat to the side and add the onion and carrots to the other side. Sprinkle with salt and pepper and cook until the onion is transparent, 5 min.
Step 5 Add the curry paste and stir for 2 min.
Step 6 Pour in the tomato sauce, then fill the can a third of the way to get the rest of the sauce.
Step 7 Stir, bring to a simmer, then reduce the heat to low and simmer.
Step 8 Add the pasta to the simmering sauce, then stir in the cream.
Suggestions Simmer until the carrots are soft
The milesgee.com Cookbook
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