So authentic bolognese takes four hours and I have made it, but this creamy bolognese takes just 35 minutes and I legitimately could not tell you which one I like more! Ground beef, red wine, and cream at the end that turns the whole dish silky and rich.
My favorite trick is the food processor. I used to chop the onion, celery and carrot by hand and end up with little chunks floating around the sauce and it drove me insane. Pulse them all together and they just melt into the meat, so you get that rich long-simmered texture without standing over a pot all afternoon.
Fair warning, once you've made this sauce you'll want it in everything. My lasagna is literally this same creamy bolognese baked into layers, and my creamy sausage pasta is what I make when even 35 minutes feels like too much!
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Ingredient Notes
- Ground beef chuck, 20% fat. The fat is what makes the sauce rich, so don't go lean here. Italian sausage works beautifully if you want it more savory, and ground turkey works if you add a bit more oil.
- Onion, celery and carrot. This is soffritto and it's the actual base of the flavor, not a garnish. Pulse them in a food processor until they're almost a paste. Bell pepper or fennel work if you're short one.
- Tomato paste. Fry it in the pot for a minute before the wine goes in. It goes from bright red to deeper and that changes the whole sauce.
- Red wine. Anything dry you'd actually drink. It lifts everything off the bottom of the pot and that's where all the browned flavor is. Beef or chicken broth works, or a splash of balsamic with water.
- Heavy cream. Goes in at the end and keeps it silky. Half and half works but expect it looser. Coconut cream works for dairy free and you can taste it slightly, which some people like.
- Rigatoni. The ridges and the tube shape catch the meat, which is the whole point with a chunky sauce. Penne or fusilli do the same job. Skip long pasta here.
See recipe card for remaining ingredients & quantities.
Instructions & Video
Blend chopped veggies in the food processor!
Brown the meat & add in the veggies!
Add tomato paste, red wine, tomato sauce & heavy cream!
Add all our spices & the al dente pasta!
Creamy Bolognese Pasta with Rigatoni
Ingredients
Equipment
Method
- Prep the veggies: Pulse the onion, celery, and carrot in a food processor until finely chopped. Set aside. (WATCH VIDEO ABOVE)
- Brown the beef: Heat olive oil in a large Dutch oven over medium heat. Add the ground beef in small chunks, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 6–8 minutes.
- Sauté the aromatics: Add the finely chopped veggies to the pot and cook for another 5 minutes until fragrant and softened.
- Build the sauce: Stir in the tomato paste, then deglaze with red wine (or chicken broth). Add the tomato sauce and let it simmer for 5 minutes before stirring in the heavy cream.
- Simmer & combine: Let the sauce simmer gently for 10 minutes while you cook the rigatoni according to package instructions.
- Season & serve: Stir in garlic powder, smoked paprika, salt, and pepper. Toss in the drained pasta until every piece is coated in that creamy Bolognese goodness. Sprinkle with parsley and a generous handful of Parmesan.
- Enjoy: Dive in while it’s warm, cheesy, and comforting. Perfect for cozy nights or impressing guests with minimal effort.
Nutrition
Notes
- Keeps in the fridge for 3 to 4 days and honestly it's better on day two once everything has settled.
- Reheat it low and slow with a splash of pasta water or cream to bring the silkiness back.
- The sauce freezes really well on its own for up to 3 months, just don't freeze it with the pasta already in, cook that fresh.
Tried this recipe?
Let us know how it was!
Frequently Asked Questions for Creamy Bolognese Pasta
Do I have to use wine?
No. Beef or chicken broth deglazes just as well, you just lose a bit of the depth the wine gives. A splash of balsamic in the broth will get you you closer.
Why is my sauce splitting or looking greasy?
The cream went in too hot. Turn it down right before it goes in and keep it at a gentle simmer after, never a boil.
Is this actually bolognese?
Not a traditional one, no. Real ragù alla bolognese simmers for hours and usually uses milk rather than cream. This is a quick weeknight version that gets you the same comfort in a fraction of the time.
Pasta, Pasta & More Pasta!
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