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!