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Creamy Fettuccine Bolognese – Classic Comfort with a Twist

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A rich and creamy take on the Italian classic, this fettuccine Bolognese features slow-simmered meat sauce finished with cream and Parmesan for a comforting, indulgent meal.

Ingredients

Scale

  • 12 oz fettuccine

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 small onion, finely diced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 3 cloves garlic, minced

  • 1 lb ground beef (or beef/pork mix)

  • Salt and black pepper, to taste

  • 2 tbsp tomato paste

  • ½ cup red wine (or beef broth)

  • 1 can (14 oz) crushed tomatoes

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • Fresh parsley or basil, for garnish

  • Reserved pasta water

Instructions

  1. Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water.

  2. In a large skillet, heat olive oil and butter. Sauté onion, carrot, and celery for 8–10 minutes.

  3. Add ground beef, season, and brown thoroughly.

  4. Stir in garlic and tomato paste. Cook 2–3 minutes.

  5. Deglaze with red wine. Simmer until reduced by half.

  6. Add crushed tomatoes. Simmer sauce for 25–30 minutes.

  7. Stir in cream and Parmesan. Simmer 5–10 more minutes.

  8. Toss in pasta and mix well. Use pasta water to adjust consistency if needed.

  9. Serve with fresh herbs and extra Parmesan.

Notes

  • Use half ground pork for richer flavor.

  • Substitute cream with half-and-half if preferred.

  • Store sauce up to 3 days in fridge or freeze.

Find it online: https://yumnexio.com/creamy-fettuccine-bolognese-classic-comfort-with-a-twist/