Summer Bolognese

By á-4084

Ingredients

• 1 lb. thin spaghetti
• Kosher salt
• 1 ⁄4 cup olive oil
• 1 lb. ground beef (or pork or chicken)
• 2 tsp. chile flakes, or 3 red Thai chiles, minced
• 2 tbsp. minced thyme
• 3 garlic cloves
• 2 tbsp. tomato paste
• 2 tsp. granulated sugar
• Freshly ground black pepper
• 1 ⁄2 cup dry white wine
• 2 tbsp. red wine vinegar
• 1 lemon, zested and juiced
• 1 lb. mixed cherry tomatoes
• 1 ⁄2 cup Ligurian or kalamata olives
• Torn basil leaves, for garnish
• Grated parmesan cheese, to serve

Details

Adapted from saveur.com

Preparation

Step 1

Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
Transfer to a serving platter and serve with basil leaves and parmesan cheese.


Substitute "zoodles" for the pasta.