I’ll never forget the first time I made a creamy beef Bolognese from scratch. It was a chilly Sunday afternoon, and I had promised a friend I’d cook something “comforting, cheesy, and extra hearty.” You know, the kind of dinner that fills your house with the kind of smells that make everyone gravitate to the kitchen even before the food hits the plate.
What started as a casual dinner plan turned into one of my most requested meals. This Creamy Beef Bolognese Fettuccine with Garlic Butter and Mozzarella has been my go-to dish for everything from impromptu weeknight dinners to cozy date nights at home. It’s a twist on the traditional Bolognese, richer, creamier, and layered with flavor. The garlic butter, the gooey mozzarella, and that silky ribbon of fettuccine all come together in a way that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
This isn’t your standard beef Bolognese. The combination of hearty beef, sweet vegetables, rich tomato base, creamy finish, and that blanket of melted mozzarella sets it apart in all the right ways. Whether you’re craving something indulgent or just want to treat your family to something that feels a bit more special than the usual weeknight pasta, this dish delivers.
Here’s why I think you’ll love it as much as we do:
- Creamy Comfort in Every Bite: Unlike the classic Bolognese, which relies solely on tomatoes and stock, this one adds cream and mozzarella, making every bite velvety and cheesy.
- Balanced Heat and Depth: Thanks to Cajun seasoning, smoked paprika, and just a hint of red pepper flakes, there’s a warming, savory spice to contrast all the richness.
- Garlic Butter Finish: That swirl of garlicky butter coating the pasta before it even meets the sauce? Total game-changer.
- Crowd-Pleaser for All Ages: Whether you’re feeding kids, a picky eater, or someone who claims they don’t like pasta (yes, those people exist), this dish gets rave reviews across the board.
- Leftovers Taste Even Better: This Bolognese doesn’t lose its charm the next day. In fact, it might be even better after everything has had more time to marry together.
You’ll find that it’s not just a recipe, it’s a moment. A reason to sit down a little longer, maybe go back for seconds, and just enjoy the slow satisfaction of a home-cooked meal.
Essential Elements
- The Beef: Choose an 80/20 ground beef blend. It gives the sauce just enough richness without being greasy.
- The Base: Onion, carrots, and celery, these aromatics are classic and build a sweet-savory foundation for the sauce.
- The Sauce: Crushed tomatoes, tomato sauce, beef broth, and spices simmered into a deep, robust Bolognese.
- The Finish: A splash of cream, a handful of Parmesan, and lots of shredded mozzarella melted over the top for that wow-factor.
- The Pasta: Fettuccine holds the sauce beautifully. Its wide, flat surface makes every bite saucy and satisfying.
- The Garlic Butter: Don’t skip this. It makes the pasta itself flavorful even before the sauce goes on.
Ingredients You’ll Need
Here’s everything you’ll need for this comfort-packed dinner:
- 1 pound ground beef (80/20 blend)
- 1 pound fettuccine pasta
- 8 tablespoons (1 stick) unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 large yellow onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Step-by-Step Preparation
Step 1: Brown the beef
In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain off any excess grease.
Step 2: Add vegetables and seasoning
Add chopped onion, diced carrots, and celery to the pot. Cook for 5–7 minutes until softened. Stir in the minced garlic, Cajun seasoning, smoked paprika, oregano, and red pepper flakes (if using). Cook for 1 more minute.
Step 3: Build the sauce
Pour in crushed tomatoes, tomato sauce, and beef broth. Stir to combine. Bring to a simmer, then lower the heat, cover, and let it cook gently for 1–2 hours, stirring occasionally.
Step 4: Cook the pasta
While the sauce simmers, cook fettuccine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 5: Make garlic butter
In a separate large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat and set aside.
Step 6: Finish the sauce
Stir the heavy cream and grated Parmesan cheese into the Bolognese sauce. Taste and season with salt and pepper. If the sauce feels too thick, stir in a bit of reserved pasta water.
Step 7: Toss pasta with garlic butter
Add the cooked fettuccine to the garlic butter skillet and toss until well-coated.
Step 8: Mix everything together
Pour the creamy Bolognese sauce over the garlic butter pasta and toss gently. Sprinkle shredded mozzarella cheese evenly over the top.
Step 9: Broil to finish
Transfer the skillet to the oven and broil for 2–3 minutes, or until the mozzarella is melted and bubbly.
Step 10: Garnish and serve
Sprinkle with chopped fresh chives and a little extra Parmesan. Serve warm and enjoy!
Variations
This recipe is as flexible as it is comforting. Once you get the base down, it’s easy to swap or add a few things based on your cravings or what you have in the fridge. Here are a few variations that I’ve tried and loved or that readers have shared with me:
- Use Ground Turkey or Chicken: If you’re looking to lighten things up a bit, swap the ground beef for ground turkey or chicken. Just be aware you might lose a bit of richness, so I suggest adding a splash of Worcestershire sauce or soy sauce to boost the umami.
- Add Mushrooms: Sautéed mushrooms can add a wonderful earthiness to the sauce. Slice up about 1 cup of creminis or button mushrooms and cook them with the aromatics before adding the beef.
- Spicy Kick: If you’re a heat-lover, increase the red pepper flakes, or stir in a teaspoon of Calabrian chili paste or a dash of hot sauce into the sauce at the end.
- Herb Switch: Swap the oregano and chives for fresh basil and thyme for a slightly sweeter, more fragrant version of this dish.
- Veggie Boost: You can add chopped spinach, zucchini, or kale toward the end of cooking. It’s a great way to sneak in extra nutrients without losing the comfort factor.
How to Serve
While this dish is hearty and complete on its own, you can definitely elevate the dinner experience by pairing it with a few simple sides:
- Garlic Bread or Cheesy Toasts: You can never have too much garlic, and a slice of toasted bread is perfect for sopping up any extra sauce.
- Simple Green Salad: A fresh salad with a zesty vinaigrette balances the richness of the pasta. Try arugula, spinach, or mixed greens with lemon dressing.
- Roasted Vegetables: Roasted broccoli, Brussels sprouts, or carrots are easy and delicious complements to this indulgent meal.
If you’re hosting or making this for a date night, serve it straight from the skillet at the center of the table. It creates a rustic, welcoming vibe, and the bubbling cheese on top is always a showstopper.
Recipe Tips
- Low and Slow Wins: The longer your Bolognese simmers, the better the flavor. If you have the time, let it go for 90 minutes or more. You’ll taste the difference.
- Use Reserved Pasta Water Wisely: Don’t forget that starchy pasta water. It helps loosen up the sauce without diluting the flavor. Always save a cup before draining the noodles.
- Don’t Overcrowd the Meat: When browning ground beef, give it space in the pan. If you crowd it, it steams instead of searing, and you miss out on that deep flavor.
- Broiler Watch: Once the skillet is under the broiler, don’t walk away! The cheese can go from golden and bubbly to burnt very quickly.
- Use Freshly Grated Cheese: Pre-shredded cheese often has anti-caking agents that affect melting. If you want that silky, smooth sauce, grate it fresh.
Cooking Note
If you don’t have a broiler-safe skillet, you can transfer the pasta to a baking dish after mixing in the sauce and cheese, then broil it from there. Also, this recipe makes amazing leftovers. Store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
If you want to freeze it, I recommend freezing the Bolognese sauce separately from the pasta. When ready to eat, just boil fresh pasta, warm up the sauce, and finish the dish fresh.
Nutritional Information (Per Serving – Based on 6 servings)
- Calories: ~750
- Protein: 35g
- Fat: 42g
- Carbohydrates: 56g
- Fiber: 5g
- Sugar: 10g
- Sodium: ~950mg
Please note this is an estimate and can vary based on specific brands and quantities used.
FAQs
1. Can I make this ahead of time for a party or a busy weeknight?
Yes! The Bolognese sauce can be made up to three days in advance and stored in the fridge. You can even freeze it for up to three months. Reheat gently, boil your pasta fresh, toss with garlic butter, and assemble when ready to serve.
2. What type of beef is best for Bolognese?
I recommend 80/20 ground beef for the best flavor and texture. If you use leaner beef (like 90/10), you might want to add a tablespoon of olive oil or butter to help with richness.
3. What can I substitute for heavy cream?
If you don’t have heavy cream, you can use half-and-half, evaporated milk, or even a mix of milk and cream cheese. Keep in mind that using lighter substitutions will change the richness of the sauce.
Conclusion
There’s something about this Creamy Beef Bolognese Fettuccine with Garlic Butter and Mozzarella that brings people to the table and keeps them there. It’s more than just dinner. It’s comfort layered in flavor.
Whether you’re looking to impress someone or just treat yourself after a long week, this recipe always delivers. The garlic butter coating on the pasta, the creamy depth of the Bolognese, and that irresistible bubbly cheese on top, it’s indulgent, yes, but entirely worth it.
The next time you’re craving something homemade and deeply satisfying, skip the takeout. You’ve got everything you need right here to create a dinner that feels like a small celebration.
If you try this recipe, I’d love to hear how it turned out. Did you add mushrooms? Use a different pasta? Let me know in the comments, I read every one.
Until next time, happy cooking!
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Creamy Beef Bolognese Fettuccine with Garlic Butter and Mozzarella
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound ground beef (80/20 blend)
- 1 pound fettuccine pasta
- 8 tablespoons (1 stick) unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 large yellow onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
Step 1: Brown the beef
In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain off any excess grease.
Step 2: Add vegetables and seasoning
Add chopped onion, diced carrots, and celery to the pot. Cook for 5–7 minutes until softened. Stir in the minced garlic, Cajun seasoning, smoked paprika, oregano, and red pepper flakes (if using). Cook for 1 more minute.
Step 3: Build the sauce
Pour in crushed tomatoes, tomato sauce, and beef broth. Stir to combine. Bring to a simmer, then lower the heat, cover, and let it cook gently for 1–2 hours, stirring occasionally.
Step 4: Cook the pasta
While the sauce simmers, cook fettuccine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 5: Make garlic butter
In a separate large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat and set aside.
Step 6: Finish the sauce
Stir the heavy cream and grated Parmesan cheese into the Bolognese sauce. Taste and season with salt and pepper. If the sauce feels too thick, stir in a bit of reserved pasta water.
Step 7: Toss pasta with garlic butter
Add the cooked fettuccine to the garlic butter skillet and toss until well-coated.
Step 8: Mix everything together
Pour the creamy Bolognese sauce over the garlic butter pasta and toss gently. Sprinkle shredded mozzarella cheese evenly over the top.
Step 9: Broil to finish
Transfer the skillet to the oven and broil for 2–3 minutes, or until the mozzarella is melted and bubbly.
Step 10: Garnish and serve
Sprinkle with chopped fresh chives and a little extra Parmesan. Serve warm and enjoy!
Nutrition
- Calories: 750
- Sodium: 950
- Fat: 42
- Carbohydrates: 56
- Protein: 35