Recipes
Plan
Servings
4
(Original: 4)- 1 pound ground beef, (at least 20 percent fat)
- salt, to taste
- black pepper, to taste
- 1 large onion, finely chopped
- 2 carrot, peeled and finely chopped
- 3 tablespoon red curry paste
- 1 can (15 ounces) tomato sauce
- 1 pound short, curled pasta, such as pipettes
- 1 cup 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 (1 pound), and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, .
- Push the meat to one side, and add the onion (1 large) and 2 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 .
- Add the curry paste (3 tablespoons), and stir until darkened in color, . Pour in the tomato sauce (1 can), 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 (1 pound) in the boiling water until al dente, about . Save 1/2 cup pasta cooking water, then drain the pasta and add to the simmering sauce.
- Stir the cream (1 cup) 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.