Lazy Girl Bolognese

Directions

• Bring a large pot of salty water to boil. 

• Meanwhile, heat a dutch oven, or thick-bottomed sauce pan, on medium heat. When the pan is hot, add 2 tbsp olive oil and 600g ground beef. Season with 1 tsp salt and let cook on one side until golden brown.

• Meanwhile, prep your vegetables. Dice a medium onion. Smash 4 cloves of garlic. Then, scrub and dice a medium carrot. You could peel the carrot if you want, but it's not not necessary if you scrub them well. 

• When the beef is brown and caramelized, flip it and break it up into smaller pieces. Continue cooking until no pink remains. 

• Move the beef to one side of the pan. To the fat on the opposite side, add your carrot, onion and garlic. Season with 1/2 tsp salt. Let cook until softened. 

• When the vegetables are soft, mix in the beef and add 2 tbsp Calabrian peppers in oil. Stir to combine. 

• Once incorporated, add a 796mL can of crushed tomatoes. Fill the can 1/2 way with water, swooshing the water around to lift any remaining tomato.  Add the tomatoe-y water to the pot. Bring to a boil, reduce to a simmer, and let cook while you boil the pasta. 

• By now, the water should be boiling. Drop 500g pasta and cook until al dente by following package instructions. When the pasta is cooked, reserve 1/2 cup pasta water and drain the rest.

• Add 3/4 cup cream to the sauce and bring back to a simmer. Taste and adjust seasoning. 

• When the sauce tastes delicious, turn off the heat and add the cooked pasta. Mix until the pasta is covered and saucy, adding a little bit of the pasta water, if the pasta sauce needs a little loosening. 

• Serve with a scoop of ricotta and a drizzle of olive oil. Or some parmesan!