Gamush: Easy Weeknight Pasta Bolognese
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 pound lean ground beef or turkey
  • 4 large cloves garlic, minced (about 1½ tablespoons)
  • 3 tablespoons tomato paste
  • ¼ teaspoon crushed red chili flakes
  • ½ cup dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 2 to 3 tablespoons cream cheese or mascarpone (3 makes a moderately creamy sauce)
  • ¼ cup cornichons, diced (about 10 small pickles)
  • Coarse kosher salt and freshly ground black pepper, to taste
  • ¾ pound dried short-cut pasta, such as orecchiette or small shells
  • Parmesan cheese, for serving
  • ¼ cup fresh basil and/or parsley, lightly packed, roughly chopped
  1. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat, until shimmering. Add the onion and the ground beef and cook, separating the meat into crumbles with a spoon until the meat has started to brown and the onions are soft, about 5 to 7 minutes. Stir in the garlic, tomato paste and red pepper flakes and cook for 1 more minute. Stir in the wine and scrape up any browned bits. Add the tomatoes, ½ teaspoon salt, and ½ teaspoon pepper, and stir until combined. Bring to a boil, lower the heat, and simmer gently until thickened, about 10 to 15 minutes. Stir in the mascarpone and cornichons.
  2. Meanwhile, bring a large pot of well-salted water to a boil and add the pasta, and cook according to the directions on the box. When the pasta is cooked, reserve 1 cup of the pasta cooking water and drain well. Add the pasta to the sauce, and toss well. If sauce is too thick, stir in a couple of tablespoons of the pasta cooking water until the consistency is how you like it. Serve with a sprinkle of Parmesan, herbs and chili flakes on top.
Recipe by Nerds with Knives at