Creamy Fettuccine Bolognese
Indulge in a creamy, comforting fettuccine Bolognese that transforms pasta night into a delightful ritual with deep flavor and silky texture.
Ingredients
Pasta
- 12 ounces fettuccine Sturdy ribbons that hold the sauce.
Sauce Ingredients
- 1 tablespoon olive oil For browning and flavor.
- 1 medium onion, finely chopped Brings sweetness.
- 2 medium carrots, finely diced Adds sweetness and texture.
- 2 stalks celery, finely diced Classic soffritto base.
- 3 cloves garlic, minced The fragrant backbone.
- 1 pound ground beef (or half beef, half pork) Rich and savory; use lean for a lighter option.
- 1/2 cup dry white wine (optional) Deglazes the pan and adds brightness.
- 1 can (14 ounces) crushed tomatoes The tomato heart of the sauce.
- 3/4 cup heavy cream or half-and-half Creates the signature creaminess.
- 1/2 cup grated Parmesan cheese Umami and nuttiness.
- 1 teaspoon dried oregano For flavor.
- 1 teaspoon dried basil For flavor.
- Salt and black pepper to taste To enhance flavor.
- Pinch of red pepper flakes (optional) For a gentle warmth.
- Fresh parsley, chopped For garnish.
- Lemon zest (optional) A whisper of brightness to finish.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the onion, carrot, and celery; sauté until soft and golden, about 6–8 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground meat, breaking it up with a wooden spoon. Brown thoroughly until no longer pink and edges are caramelized.
- Pour in the white wine (if using) and scrape up any fond. Let it reduce by half, about 2 minutes.
- Stir in the crushed tomatoes, dried herbs, and a pinch of red pepper flakes. Bring to a gentle simmer and cook for 10 minutes.
Cooking
- Meanwhile, cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Lower the heat and stir the cream into the sauce, followed by the Parmesan. If the sauce seems thick, loosen it with a splash of reserved pasta water.
- Toss the fettuccine directly into the sauce, coating each ribbon.
- Finish with fresh parsley and lemon zest if using.
- Serve immediately with extra grated Parmesan.
Notes
For variations, try half ground beef and half Italian sausage or make it mushroom-forward by replacing half the meat with chopped portobellos. Store leftovers in an airtight container for up to 3 days.