Description
A rich and comforting pasta dish combining tender ground beef, aromatic vegetables, crushed tomatoes, Italian herbs, heavy cream, Parmesan, mozzarella, and cream cheese. Fettuccine is tossed directly into the silky sauce so every strand is coated with creamy, savory Bolognese.
Ingredients
For the Beef Bolognese
1 lb (450 g) lean ground beef
1 tbsp olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1 small carrot, finely diced
1 celery stalk, finely diced
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (120 ml) beef broth
For the Creamy Cheese Sauce
1/2 cup (120 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
2 tbsp cream cheese
1/4 tsp black pepper
For the Pasta
12 oz (340 g) fettuccine
Salt, for the pasta water
1/2 cup reserved pasta water
For Garnishing
2 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese
1 tbsp fresh basil, chopped
1/4 tsp red pepper flakes, optional
Instructions
1. Bring a large pot of generously salted water to a boil. Cook the fettuccine according to the package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
2. Heat the olive oil in a large deep skillet over medium heat. Add the diced onion, carrot, and celery and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef to the skillet. Cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and cooked through. If there is excessive grease, carefully drain some before continuing.
4. Stir in the Italian seasoning, dried oregano, smoked paprika, salt, and black pepper. Cook for about 1 minute, stirring frequently, until fragrant.
5. Add the crushed tomatoes, tomato paste, and beef broth. Stir well and bring the sauce to a gentle simmer.
6. Reduce the heat and cook the Bolognese uncovered for 15–20 minutes, stirring occasionally, until thickened and flavorful.
7. Reduce the heat to low and slowly stir in the heavy cream. Simmer gently for 2–3 minutes without allowing the sauce to boil aggressively.
8. Stir in the Parmesan, mozzarella, and cream cheese. Continue stirring over low heat until the cheeses are completely melted and the sauce is smooth, creamy, and glossy.
9. Add the cooked fettuccine directly to the skillet. Toss gently until every strand is thoroughly coated with the creamy beef Bolognese.
10. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time, tossing after each addition until the sauce becomes silky and glossy.
11. Sprinkle with fresh parsley, chopped basil, and extra grated Parmesan. Add red pepper flakes if desired.
12. Serve immediately while hot and creamy, with extra Parmesan at the table if desired.
Notes
Cook the fettuccine just until al dente so it maintains a pleasant texture after being tossed with the sauce. Brown the beef well before adding the tomatoes to develop deeper savory flavor. Dice the onion, carrot, and celery finely so they soften properly and blend naturally into the Bolognese. Allow the beef and tomato mixture to simmer long enough to thicken and develop its flavor. Add the cream and cheeses over low heat to help them melt smoothly without making the sauce greasy. Save the pasta water because its starch helps loosen and emulsify the sauce while keeping it silky. Freshly shredded mozzarella generally melts more smoothly than pre-shredded cheese. The beef and tomato portion of the Bolognese can be prepared ahead and refrigerated. Reheat gently, then add the cream and cheeses before tossing with freshly cooked pasta. Ground turkey can be substituted for the beef. Add a little extra olive oil if needed for moisture and flavor. Spaghetti, tagliatelle, linguine, rigatoni, or penne can be used instead of fettuccine. Wide pasta shapes are especially good at holding the creamy sauce. Add extra red pepper flakes to the Bolognese while it simmers for a spicier version. Serve with warm garlic bread, toasted focaccia, a simple green salad, roasted vegetables, or fresh tomato salad. Finish each serving with extra Parmesan and freshly chopped basil for an inviting Italian-inspired presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian