Summer Bolognese


summer bolognese



  • 1 lb. thin spaghetti
  • Kosher salt
  • 14 cup olive oil
  • 1 lb. ground beef
  • 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
  • 12 cup dry white wine
  • 2 tbsp. red wine vinegar
  • 1 lemon, zested and juiced
  • 1 lb. mixed cherry tomatoes
  • 12 cup Ligurian or kalamata olives
  • Torn basil leaves, for garnish


  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.
  2. 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.
  3. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more.
  4. Add wine and cook until it has almost evaporated, about 2 minutes.
  5. Add in pasta, vinegar, and lemon zest and juice and toss to combine.
  6. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.


It’s super delicious

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