Pasta Bolognese

with Garlic Ricotta

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    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 870 calories Group 22 Created with Sketch.
    Nutrition Label
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To add a bit of heat to the classic Italian meat sauce, you’ll stir in Calabrian chile paste, a specialty product made with fragrant red chiles from Calabria, a region in southern Italy. A generous dollop of ricotta served on top adds extra creamy contrast to the hearty flavors of this dish.

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Prepare the ingredients & make the garlic ricotta:
1 Prepare the ingredients & make the garlic ricotta:

Fill a large pot with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and small dice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

Make the bolognese:
2 Make the bolognese:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add the chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the pasta:
3 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the bolognese, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta and bolognese topped with the garlic ricotta. Enjoy!

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Prepare the ingredients & make the garlic ricotta:
1 Prepare the ingredients & make the garlic ricotta:

Fill a large pot with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and small dice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

2 Make the bolognese:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add the chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the bolognese:
Cook the pasta:
3 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the bolognese, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta and bolognese topped with the garlic ricotta. Enjoy!

Finish the pasta & serve your dish: