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Pasta Bolognese
with Garlic Ricotta
25 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
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Calories950 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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6 oz Elicoidali Pasta
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1 clove Garlic
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1½ tsps Calabrian Chile Paste
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2 Tbsps Vegetarian Worcestershire Sauce
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½ cup Part-Skim Ricotta Cheese
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1 8-Oz Can Tomato Sauce
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⅓ cup Mirepoix
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2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Make the garlic ricotta
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and mirepoix; 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 as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomato sauce (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.
3
Cook the pasta
Meanwhile, 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 1/4 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, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the garlic ricotta and a drizzle of olive oil. Enjoy!
1
Make the garlic ricotta
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and mirepoix; 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 as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomato sauce (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.
3
Cook the pasta
Meanwhile, 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 1/4 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, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the garlic ricotta and a drizzle of olive oil. Enjoy!
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