Italian food is comfort food, and this pasta is flavorful, creamy, and simply delicious!
Served with extra parmesan cheese and fresh basil on top, make a note to make this recipe on a night when you’re craving comfort food! This is a short-form cook take on the classic bolognese. Traditional bolognese takes a lot longer with more cooking techniques. Nonetheless…it’s YUMO!
Table of Contents
What You’ll Need
- Butter
- Yellow Onion
- Carrots
- Italian Sausage
- Ground Beef
- Garlic
- San Marzano Tomatoes
- Heavy Cream
- Crushed Red Pepper Flakes
- Parmesan Cheese
- Spaghetti
- Fresh Basil
Tools You’ll Need
How to Make This Recipe
- Prepare the veggies before you start cooking. This meal will be done in less than 30 minutes if you’re organized with your ingredients first.
- Go ahead turn on a pot of salted water on high so that it’s ready to cook the spaghetti when you’re ready.
- Heat butter in a large skillet on medium-high heat. Add the diced carrots and onion, and sauté until they’re slightly tender and the onion is translucent. This should take about 3 minutes.
- Once the veggies are complete, add the beef and sausage to the pan. You’ll want to chop the meat into smaller pieces with a meat chopper to have the optimal meat texture in the sauce. Allow the meat to cook with the veggies about 5 minutes.
- Add the minced garlic and sauté another minute. Make sure you stir periodically so that the garlic doesn’t burn.
- Pour the tomatoes and cream into the skillet. Crush the tomatoes into smaller pieces with a spatula or the cleaned meat chopper, then stir and bring the sauce to a simmer. Season with salt, pepper and crushed red pepper flakes. Simmer 10 minutes for the flavors to merry.
- While the sauce simmers, go ahead and get your spaghetti cooking. After about 7-8 minutes, the spaghetti should be nearly al dente. Using tongs, transfer the pasta directly from the pasta water to the sauce and add parmesan cheese. Toss and fold until coated well.
- Serve and garnish with fresh basil and additional parmesan cheese.
Tips and Substitutions
- Traditional bolognese is simmered for a couple hours or longer. If you want the flavors to bloom a little more, you can simmer it longer or you can make the sauce and refrigerate overnight. The next day, reheat the sauce, make the spaghetti, then fold the 2 together.
- You can use any pasta you prefer. Fettuccini, linguini, thin spaghetti and angel hair all work great as well!
- If you like ground beef more than Italian sausage or vice versa, you can substitute them for whichever you like best. Sometimes I only use ground beef or only use Italian sausage.
- If you’re a fan of baked spaghetti, this pasta is excellent reheated in a baking dish with Italian cheeses on top. I usually sprinkle on a shredded Italian cheese blend and bake at 350°F 30-40 minutes or until the cheese is browning and bubbling at the edges.
More Recipes Like This
- Cheesy Pepper Chicken Spaghetti
- One Pot Italian Sausage Pasta
- Saucy Pasta Bake
- Crockpot Tomato Basil Chicken
Creamy Bolognese
Italian food is comfort food, and this pasta is flavorful, creamy, and simply delicious!
Servings: 8 Servings
Ingredients
- ¼ cup butter
- 1 small yellow onion diced
- ½ cup diced carrots
- 1 lb Italian sausage
- 1 lb ground beef
- 4 garlic cloves minced
- 28 oz San Marzano peeled tomatoes
- ¾ cup heavy cream
- Salt/Black Pepper to taste
- ½-1 teaspoon crushed red pepper flakes optional
- ½ cup grated parmesan cheese more for garnish
- 12 oz spaghetti
- Fresh Basil for garnish
Instructions
- In a large skillet, melt butter and sauté onion and carrots for 3 minutes on medium-high heat.
- Add beef and sausage to the pan. Crumble and cook 5 minutes.
- Add garlic and sauté another minute.
- Pour tomatoes and cream into the skillet. Crush the tomatoes into smaller pieces, stir and bring the sauce to a simmer. Season with salt, pepper and crushed red pepper flakes. Simmer 10 minutes
- Meanwhile, cook pasta in boiling salted water. Once al dente, transfer the pasta directly from the pasta water to the sauce and add parmesan cheese. Toss and fold until coated well.
- Serve and garnish with fresh basil and additional parmesan cheese.
Video
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CLSchabitzer
Thank you for sharing this recipe!
I used this recipe this evening and my family loved it!!!!!
Laura Ashley
You’re very welcome! I’m so happy you made it and it was a hit with your family! THANK YOU!
Natalia
Hi!! When do you add in the heavy cream to the sauce? Thanks!!
Laura Ashley
When you pour the tomatoes in 😁It’s in step #4 on the recipe card. I hope you love it!