A classic British weeknight dinner is getting a surprisingly spicy makeover. The secret to adding 'instant depth' of flavour to a hurried spaghetti bolognese, according to a top-rated recipe, is a controversial dollop of red curry paste.
The Quest for Quick, Flavourful Midweek Meals
Spaghetti bolognese is a staple in homes across the UK, prized for its simplicity and speed on busy evenings. However, the authentic Italian ragù, which simmers for hours to develop a rich, luxurious sauce, is a distant cousin to the 30-minute version most Brits routinely prepare. The result is often a sauce that lacks the deep, complex flavours of the traditional method.
The challenge has long been how to bridge that flavour gap without dedicating half a day to cooking. Now, a recipe featured among the New York Times' 50 finest recipes of 2025 proposes a bold and divisive solution that promises big results in minimal time.
The 'No Business' Ingredient That Divides Opinion
The recipe, created by Genevieve Ko, landed at number nine on the prestigious list. It was later showcased on TikTok by nutritionist and home cook Ryan Miller, who undertook the project of cooking all 50 featured dishes. Miller issued a warning before demonstrating the method, noting it "uses one ingredient that has no business being here".
That ingredient is red curry paste. After browning minced beef and sautéing onion and carrot, the recipe calls for stirring in two to three tablespoons of the paste. "It won't taste like curry," Miller explained, "it just adds instant depth that you wouldn't normally get in this short cook."
The final twist—stirring through a cup of double cream—proved almost as contentious as the curry paste among viewers, creating a richer, saucier finish than a typical bolognese.
The Five-Star Weeknight Bolognese Recipe
With over 4,000 reviews and a five-star rating on the New York Times site, this recipe is designed for speed. It requires just 10 minutes of preparation and 25 minutes of cooking, totalling a mere 35 minutes from start to finish.
Ingredients (serves four to six):
- 450g (1lb) ground beef mince
- 1 large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2-3 tbsp red curry paste
- 1 tin (400g) chopped tomatoes or passata
- 450g (1lb) pasta of choice
- 240ml (1 cup) double cream
Method:
Begin by bringing a large pot of water to the boil for the pasta. In a large pan over high heat, brown the minced beef, seasoned with salt and pepper, for 4-5 minutes. Push the meat to one side and add the onion and carrot to the other, seasoning again, and fry until the onion is soft and translucent.
Combine the meat and vegetables, then stir in the curry paste. Genevieve Ko suggests two tablespoons for a milder flavour or three for more intensity. Add the tomatoes and a splash of water, bring to a bubble, then reduce the heat to low to simmer.
Cook your pasta in the boiling water according to packet instructions until al dente. Drain and mix the pasta into the sauce. Finally, swirl through the double cream and check for seasoning before serving.
While this unconventional hack may raise eyebrows among purists, it offers a compelling solution for time-pressed cooks seeking a more flavourful midweek bolognese. Whether the addition of red curry paste becomes a kitchen staple or remains a culinary controversy, it highlights the ongoing innovation within one of Britain's most beloved comfort foods.
