Weeknight Bolognese

10 minutes Prep Time
45 minutes Cook Time
4 Servings

This Weeknight Bolognese delivers the slow-simmered flavor of the classic in a fraction of the time. Tuttorosso Crushed Tomatoes with Basil form the base of the sauce, while calabrian chilis bring a bright, fiery kick and the cottage cheese and cream lend a smooth, creamy finish. The ultimate comfort food made easy for busy nights. @thefeedfeed @thehostedkitchen

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound ground beef (93% lean)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Italian seasoning, to taste
  • 3 tablespoons salted butter, divided
  • 1 large carrot, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon finely chopped Calabrian chiles
  • 1 can Tuttorosso Crushed Tomatoes with Basil 28 oz
  • ¼ cup cottage cheese
  • ½ cup heavy cream, divided
  • 1 pound mezze rigatoni
  • ½ cup finely grated Parmesan cheese, for serving

Instructions

Step one

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground beef and season with salt, pepper, and Italian seasoning. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes.

Step two

Transfer the beef to a plate. Carefully drain and discard any excess fat from the pan.

Step three

Reduce the heat to medium-low. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of the butter. Once the butter has melted, add the carrot and cook, stirring occasionally, until it begins to soften, 5 to 7 minutes.

Step four

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until 1 to 2 minutes shy of al dente. Reserve 1 cup of the pasta cooking water, then drain.

Step five

Add the onion to the skillet and cook until softened, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Return the ground beef and any accumulated juices to the skillet.

Step six

Add the tomato paste and Calabrian chiles. Cook, stirring frequently, until the tomato paste darkens slightly, 2 to 3 minutes.

Step seven

Stir in the crushed tomatoes and bring the sauce to a simmer. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes.

Step eight

In a blender, blend the cottage cheese with ¼ cup of the heavy cream until smooth. Stir the mixture into the sauce along with the remaining ¼ cup heavy cream. Reduce the heat to low.

Step nine

Add the drained pasta directly to the sauce with the remaining 2 tablespoons butter. Cook, tossing frequently, until the pasta is al dente and evenly coated, 1 to 2 minutes. Add the reserved pasta cooking water a little at a time as needed to loosen the sauce. Taste and adjust the seasoning as needed.

Step ten

Divide among bowls, top with Parmesan, and serve immediately.

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