I’ve created a creamy fettuccine that marries lasagna-style richness with classic meat sauce flavor, and my Easy Bolognese twist makes it surprisingly simple and utterly irresistible.

Jump to Recipe

I never expected a simple plate of creamy fettuccine to flip my idea of comfort food but it did. Think of the depth and slow simmer notes that remind you of Bolognese Noodles yet wrapped in a silky, spoonable sauce.

I use ground beef here because it gives that meaty backbone, and the sauce lets things slide over the pasta. Folks who chase The Best Bolognese Recipe will find this strangely familiar and new at once.

It is bold not cloying, and kind of lazy chef friendly. If you like rich pasta that tastes like it took all day but didnt, read on.

Ingredients

Print Recipe (No Advertisments)

Fettuccine: Carbohydrate rich pasta, gives energy and a chewy texture to soak sauce.
Ground beef: Protein heavy, iron rich, adds savory depth and some fatty richness.
Ground pork: Adds sweetness and fattiness, helps make sauce silky and satisfying.
Crushed tomatoes or passata: Acidic fruit base, brightens flavor and supplies vitamin C.
Mirepoix onions carrots celery: Vegetables add fiber, subtle sweetness and aromatic savory base.
Milk and heavy cream: Dairy fats smooth the sauce, add creaminess and a touch sweet.
Olive oil and butter: Fats for cooking and flavor, help carry other tastes.
Parmesan cheese: Salty umami, protein rich, gives nutty finish and thickens slightly.

Ingredient Quantities

12 oz fettuccine (about 340 g)

2 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, minced

1 lb (450 g) ground beef

1/2 lb (225 g) ground pork

2 tbsp tomato paste

1 cup (240 ml) dry red wine

28 oz (about 800 g) crushed tomatoes or passata

1 cup (240 ml) beef broth

1/2 cup (120 ml) whole milk

1/2 cup (120 ml) heavy cream

1 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

1 bay leaf

Pinch of grated nutmeg

1/4 cup (25 g) freshly grated Parmesan, plus more for serving

2 tbsp chopped fresh parsley or basil, for garnish

Pinch red pepper flakes, optional

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the fettuccine until just al dente, following package time minus 1 minute; reserve about 1 cup of the pasta cooking water then drain the pasta.

2. While the pasta cooks heat the olive oil and butter in a large deep skillet or Dutch oven over medium high heat until the butter foams, then add the chopped onion, carrot and celery and cook until soft and translucent about 6 to 8 minutes, stir often so nothing browns too fast.

3. Add the minced garlic and cook 30 seconds until fragrant, then push the veg to the side and add the ground beef and ground pork, break it up with a spatula and brown well until no pink remains, about 6 to 8 minutes, season now with the teaspoon of salt and the black pepper.

4. Stir in the tomato paste and cook for 1 to 2 minutes to caramelize it, that really boosts the flavor, then pour in the red wine to deglaze the pan scraping up any browned bits, let the wine reduce by half about 2 to 4 minutes.

5. Add the crushed tomatoes or passata, beef broth, bay leaf, a pinch of grated nutmeg and the red pepper flakes if using, bring to a simmer then reduce heat to low and let the sauce gently simmer uncovered for 25 to 35 minutes so flavors deepen, stir occasionally and skim excess fat off the surface if needed.

6. About 8 minutes before you want to serve stir in the whole milk then the heavy cream, simmer gently so the sauce becomes rich and creamy and not boiled vigorously, taste and adjust salt and pepper.

7. Turn off the heat and stir in the 1/4 cup freshly grated Parmesan, remove the bay leaf, that helps the sauce thicken and gives a silky finish.

8. Add the drained fettuccine to the sauce or spoon the sauce over the pasta, toss well to coat adding reserved pasta water a little at a time to loosen the sauce until it clings beautifully to the noodles, don’t add too much water or it’ll get runny.

9. Divide onto plates, sprinkle extra grated Parmesan and the chopped fresh parsley or basil on top, serve immediately while hot, and remember a little more black pepper or salt at the table is fine if you want it stronger.

Equipment Needed

1. Large pot for boiling the fettuccine and reserving some pasta water
2. Colander for draining the pasta
3. Large deep skillet or Dutch oven for the sauce
4. Wooden spoon or heatproof spatula to stir and break up the meat
5. Chef’s knife and cutting board for chopping onion carrot celery and garlic
6. Measuring cups and spoons for liquids and seasonings
7. Tongs or a pasta server to toss and portion the noodles
8. Fine grater or microplane for grating Parmesan and the pinch of nutmeg

FAQ

Q: Can I make the sauce ahead of time? A: Yes, totally. The sauce keeps in the fridge for 3 to 4 days or freezes up to 3 months. If you plan to freeze, hold back the heavy cream and add it when you reheat so it wont get grainy.

Q: I dont have red wine, what's a good substitute? A: Use an equal amount of beef broth plus 1 tablespoon of balsamic vinegar or a splash of red wine vinegar to add acidity. You can also use unsweetened grape juice with a little vinegar if needed.

Q: Why do you add milk and a pinch of nutmeg? A: The milk softens the tomatoes and makes the meat silkier, the nutmeg adds that faint warm background flavor classic in Bolognese. Dont skip the milk or the sauce will taste sharper.

Q: How do I stop the cream from breaking or curdling? A: Turn the heat down low, stir some warm sauce into the cream to temper it, then stir that back into the pot. After adding cream dont boil, just simmer gently for a few minutes.

Q: Can I swap the meats or make this vegetarian? A: Sure. You can use all beef, all pork, or a mix. For vegetarian try chopped mushrooms, cooked lentils, or a meat substitute and increase the tomato or broth a bit to keep the texture right.

Q: My sauce is too thin, how do I thicken it? A: Simmer longer to reduce and concentrate the flavors, stir in extra tomato paste, or finish with grated Parmesan which helps thicken and add body. Avoid flour or corn starch unless you want a different texture.

Creamy Fettuccine Bolognese Recipe Substitutions and Variations

Fettuccine substitutions: pappardelle or tagliatelle work great theyre the same wide style so sauce clings well; linguine or spaghetti if you want something thinner, cook a minute or two less; zucchini ribbons or shirataki noodles for a low carb swap, just warm them in the sauce instead of boiling so they dont get soggy.
Ground beef and pork substitutions: use all ground beef or all ground pork if you dont want to mix meats; Italian sausage adds spice so cut back on extra salt and red pepper flakes; lean ground turkey or chicken for a lighter version, brown with a little oil so it doesnt dry out.
Dry red wine substitutions: equal parts beef broth plus 1 tablespoon red wine vinegar or a splash of balsamic for acidity; non alcoholic red wine or grape juice plus a splash of vinegar; or just extra beef broth with a squeeze of lemon for brightness.
Milk and heavy cream substitutions: half and half is the simplest swap for creamier texture; whole milk plus 1 tablespoon melted butter per cup gives more richness; Greek yogurt thinned with a little milk for tangy creaminess, stir in off the heat so it wont split; coconut milk works as a dairy free option but will change the flavor.

Pro Tips

1. Salt the pasta water generously. It’s the main chance to season the noodles, so taste the water — it should be noticeably salty.

2. Don’t crowd the pan when browning the beef and pork. Work in batches if needed so the meat gets good color and you develop that browned fond for flavor.

3. Really cook the tomato paste until it darkens a bit, then deglaze with the wine and scrape up every browned bit. That step adds a ton of depth, more than you’d expect.

4. Add the milk before the cream and keep the sauce barely simmering; avoid boiling after the dairy goes in so it wont separate. If you’re nervous, take the pot off the heat to stir in cream and cheese.

5. Reserve at least a cup of pasta water and add it bit by bit to get the sauce to cling. Toss in a piece of Parmesan rind while the sauce simmers for extra umami, and grate fresh Parm at the end, not pregrated.

Creamy Fettuccine Bolognese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've created a creamy fettuccine that marries lasagna-style richness with classic meat sauce flavor, and my Easy Bolognese twist makes it surprisingly simple and utterly irresistible.

Servings

servings

Calories

1180

kcal

Equipment: 1. Large pot for boiling the fettuccine and reserving some pasta water
2. Colander for draining the pasta
3. Large deep skillet or Dutch oven for the sauce
4. Wooden spoon or heatproof spatula to stir and break up the meat
5. Chef’s knife and cutting board for chopping onion carrot celery and garlic
6. Measuring cups and spoons for liquids and seasonings
7. Tongs or a pasta server to toss and portion the noodles
8. Fine grater or microplane for grating Parmesan and the pinch of nutmeg

Ingredients

12 oz fettuccine (about 340 g)
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 lb (450 g) ground beef
1/2 lb (225 g) ground pork
2 tbsp tomato paste
1 cup (240 ml) dry red wine
28 oz (about 800 g) crushed tomatoes or passata
1 cup (240 ml) beef broth
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) heavy cream
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1 bay leaf
Pinch of grated nutmeg
1/4 cup (25 g) freshly grated Parmesan, plus more for serving
2 tbsp chopped fresh parsley or basil, for garnish
Pinch red pepper flakes, optional

Directions

Bring a large pot of salted water to a boil and cook the fettuccine until just al dente, following package time minus 1 minute; reserve about 1 cup of the pasta cooking water then drain the pasta.
While the pasta cooks heat the olive oil and butter in a large deep skillet or Dutch oven over medium high heat until the butter foams, then add the chopped onion, carrot and celery and cook until soft and translucent about 6 to 8 minutes, stir often so nothing browns too fast.
Add the minced garlic and cook 30 seconds until fragrant, then push the veg to the side and add the ground beef and ground pork, break it up with a spatula and brown well until no pink remains, about 6 to 8 minutes, season now with the teaspoon of salt and the black pepper.
Stir in the tomato paste and cook for 1 to 2 minutes to caramelize it, that really boosts the flavor, then pour in the red wine to deglaze the pan scraping up any browned bits, let the wine reduce by half about 2 to 4 minutes.
Add the crushed tomatoes or passata, beef broth, bay leaf, a pinch of grated nutmeg and the red pepper flakes if using, bring to a simmer then reduce heat to low and let the sauce gently simmer uncovered for 25 to 35 minutes so flavors deepen, stir occasionally and skim excess fat off the surface if needed.
About 8 minutes before you want to serve stir in the whole milk then the heavy cream, simmer gently so the sauce becomes rich and creamy and not boiled vigorously, taste and adjust salt and pepper.
Turn off the heat and stir in the 1/4 cup freshly grated Parmesan, remove the bay leaf, that helps the sauce thicken and gives a silky finish.
Add the drained fettuccine to the sauce or spoon the sauce over the pasta, toss well to coat adding reserved pasta water a little at a time to loosen the sauce until it clings beautifully to the noodles, don't add too much water or it'll get runny.
Divide onto plates, sprinkle extra grated Parmesan and the chopped fresh parsley or basil on top, serve immediately while hot, and remember a little more black pepper or salt at the table is fine if you want it stronger.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.