Creamy Fettuccine Bolognese
A rich and creamy Italian pasta dish featuring a hearty Bolognese sauce that blends ground meat with a velvety tomato base and finished with heavy cream.
Ingredients
Pasta and Sauce Base
- 12 oz Fettuccine pasta Main component that captures sauce
- 2 tbsp Olive oil Cooking medium and flavor enhancer
- 1 medium Onion, finely chopped Aromatic base that adds sweetness
- 2 cloves Garlic, minced Provides pungency and depth
- 1 lb Ground beef or pork Adds richness and heartiness
- 28 oz Crushed tomatoes Forms the sauce base for moisture and flavor
Seasonings and Finishing Touches
- 1 tsp Dried oregano Enhances Italian flavor profile
- 1 tsp Dried basil Adds a fresh aroma and complements tomatoes
- 1 tsp Salt To taste
- 1 tsp Black pepper To taste
- 1 cup Heavy cream Brings creaminess and balance to the sauce
- 0.5 cup Parmesan cheese, grated Finishing touch for flavor and creaminess
- 1 tbsp Fresh parsley, chopped Garnish that adds color and freshness
Instructions
Cooking the Pasta
- Cook the fettuccine pasta according to the package instructions until al dente, then drain and set aside. Reserve a cup of pasta water.
Preparing the Sauce
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, then add minced garlic and sauté for another minute.
- Add ground beef or pork, cooking until browned. Drain excess fat if necessary.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes.
- Stir in heavy cream and Parmesan cheese until smooth.
- Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Serve hot, garnished with fresh parsley.
Notes
To enhance the dish, consider mixing in roasted vegetables or using fresh herbs. This recipe is freezer-friendly and can be reheated with a splash of reserved pasta water.