Cajun Pasta Bolognese

This is based on a recipe from NY Times Cooking called “Homemade Hamburger Helper”. Never having eaten Hamburger Helper, I can’t tell if it’s accurate, but it is absolutely delicious. I changed the name though, because who wants to serve their guests called something like that, and I changed the recipe enough that I’m hoping nobody who eats it thinks “hamburger helper”.

The original name is also is a complete misnomer because from what I understand, Hamburger Helper produces a meal quickly, while this recipe takes a full hour. But it tastes like it. It’s really flavorful and satisfying, with layers of onion and bacon and spices and wine and cheese. By the way– it looks like a tomato sauce because it’s red but the color is actually a result of the hot sauce and paprika; there are no tomatoes in it.

The original recipe includes 5 slices of American cheese but I omit that because I think it gives it a kind of processed, gluey texture. That is probably what makes it taste more like Hamburger Helper but I didn’t love it. It also calls for macaroni, and I realize this is the type of pasta that’s in Hamburger Helper, but I believe macaroni only belongs in mac and cheese or macaroni salad, so I substitute orecchiette. That said, I did make it with macaroni the first time and it was great.

You can make most of it ahead of time if you don’t want to stand around caramelizing onions while your guests are there. Do steps 1-6 but don’t bring it to boil. Do that anytime that day or even the day before and refrigerate. When you’re ready to eat, bring the mixture to a boil, add your pasta and cook, stir in cheese, and serve. Good with garlic bread and a salad.

Serves 4.

3 Tbsp. neutral oil, such as canola or vegetable
1 large yellow onion, diced into ½-inch pieces
Salt and black pepper
3 garlic cloves, minced
5 strips uncooked smoked bacon, finely chopped
1 pound ground beef
1 cup dry white wine
3 cups chicken stock or water
¾ cup heavy cream
⅓ cup Frank’s Red Hot sauce
2 teaspoons smoked paprika
1 bay leaf
8 ounces elbow, orecchiette, or penne pasta
1½ cups grated Cheddar
½ cup finely chopped chives or scallions

1. Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and onion; season lightly with salt and pepper. Cook until the onions begin to caramelize, about 20 minutes, turning temperature to low about halfway through.

2. Add garlic and cook until fragrant, about 2 minutes.

3. Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.

4. Remove pan from the heat and drain off most of the fat, leaving a little in the pan to keep the meat moist.

5. Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, 7-10 minutes.

6. Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil. (MAKE AHEAD: Instead of bringing to a boil, remove from heat. Once you’re ready to eat, bring to a boil and continue.)

7. Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes. (You may need to add more water.) When I do orecchiette, it takes up to 15 minutes.

8. Reduce the heat to low and stir in cheese, stirring until completely melted and sauce is thickened.

9. Remove the pan from heat and season to taste with salt and pepper. Serve immediately, topping with chives.