Summer Bolognese
Description
Summertime calls for a lighter meal and this summer bolognese does just that. It calls for summer tomatoes and fresh basil with thin spaghetti, olive oil, seasonings and olives.
Ingredients
1 lb. thin spaghetti
Kosher salt
½ c. water from cooking pasta
1⁄4 c. olive oil, divided
1 lb. ground beef
2 t. chile flakes, or 3 red Thai chiles, minced
2 T. minced thyme
3 garlic cloves
2 T. tomato paste
2 t. sugar
freshly ground black pepper, to taste
1⁄2 c. dry white wine
2 T. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes
1⁄2 c. Kalamata olives
torn basil leaves, for garnish
grated Parmesan cheese, for serving
Directions
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Bring a large saucepan of well salted water to a boil. Cook pasta until al dente, about 7 minutes; drain, reserving ½ c. water; toss pasta with 3 T. oil; keep warm.
Meanwhile, heat remaining oil in a 12 inch skillet over medium-high; cook ground beef, chile, thyme and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt and pepper; cook 2 minutes. Add wine; cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, lemon zest and juice; toss to combine. Add in reserved pasta water, tomatoes and olives; cook 2 minutes.
Transfer to a serving platter.
Serve garnished with basil leaves and Parmesan cheese.
4 servings.