Creamy Bolognese
If you love classic Italian flavors with a twist, Creamy Bolognese is your new best friend. Silky, flavorful, and incredibly hearty, it elevates traditional pasta to a new level of deliciousness.
Servings: 8 Servings
Calories: 575kcal
Ingredients
- 1 pound Italian sausage
- 1 pound ground beef
- 1 small yellow onion diced
- 1/2 cup diced carrots
- 4 garlic cloves minced
- 28 ounce can San Marzano peeled tomatoes
- 3/4 cup heavy whipping cream
- Salt/Black Pepper to taste
- 1/2-1 teaspoon crushed red pepper flakes optional
- 1/2 cup grated parmesan cheese more for garnish
- 12 ounces spaghetti
- Fresh Basil for garnish
Instructions
- Add sausage and beef to a large skillet on medium-high heat. Cook and crumble until cooked through. Reserve 2 tablespoons grease in the pan and discard the rest. Add butter or olive oil if the meat doesn't yield this amount.
- Add onion and carrots to the meat mixture. Cook, stirring occasionally, for 3-5 minutes or until the vegetables are tender.
- Add garlic and sauté another minute.
- Pour tomatoes and cream into the skillet. Crush the tomatoes into smaller bite-sized pieces. Stir and bring the sauce to a simmer. Scrape up any solid bits from the bottom of the pan. 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.
- Add parmesan cheese. Toss and fold until coated well.
- Serve and garnish with fresh basil and additional parmesan cheese.
Video
Notes
Expert Tips and Substitutions
- Meat Options. This creamy bolognese sauce can be made with many protein options. Use turkey or chicken sausage as a lighter alternative; or make it vegetarian by substituting with mushrooms or plant-based grounds.
- Tomato Variations. If San Marzano tomatoes aren’t available, use good-quality canned whole tomatoes crushed by hand.
- Cream Choices. For a lighter version, substitute with half-and-half or omit entirely for a less creamy sauce.
- Pasta Alternatives. Try pappardelle, fettuccine, or gluten-free spaghetti options. You can also different shapes like penne or rigatoni noodles.
- Spice Level. Adjust crushed red pepper flakes for more or less heat according to your taste.
- Herb Variations. Fresh herbs give this pasta the pop of color and flavor! Finish with chopped parsley or extra basil.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk, broth or marinara sauce if needed to loosen the sauce. This recipe is freezer friendly for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop, stirring in a bit of cream or broth to bring back the silky texture. The cream may slightly separate upon storage, but a quick stir while reheating will restore its creamy consistency. The texture of the pasta will be more tender than the original cook.Nutrition
Calories: 575kcal | Carbohydrates: 43g | Protein: 30g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 709mg | Potassium: 805mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1969IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 4mg
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