Gamush: Easy Weeknight Pasta Bolognese
Pasta bolognese - about as easy and simple as it gets - tricked out with cornichons. What? Yes, little pickles. No time to explain, just read the recipe!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped (or make a mirepoix with carrot and celery; see note)
- 1 pound lean ground beef or turkey
- 4 large cloves garlic minced (about 1 1/2 tablespoons)
- 3 tablespoons tomato paste
- 1/4 teaspoon crushed red chili flakes
- 1/2 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 2 to 3 tablespoons cream cheese or mascarpone 3 makes a moderately creamy sauce
- 1/4 cup cornichons diced (about 10 small pickles)
- Coarse kosher salt and freshly ground black pepper to taste
- 3/4 pound dried short-cut pasta such as orecchiette or small shells
- Parmesan cheese for serving
- 1/4 cup fresh basil and/or parsley lightly packed, roughly chopped
Instructions
- 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, 1/2 teaspoon salt, and 1/2 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.
- 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.
Notes
This recipe works great with chopped onion as the first ingredient. However, if you want to take a little more time, you can start with a proper mirepoix. Combine the finely chopped onion with one medium carrot and one stick of celery, both also finely chopped. Cook in the olive oil until soft but uncolored, then add the beef and continue with the rest of the recipe steps.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!