If you’re craving a cozy pasta night, this easy and creamy Bolognese recipe delivers all the comfort. It’s a rich, velvety meat sauce made with tender ground beef, a smooth tomato-cream base, and classic Italian-inspired flavors that come together so easily!
The creamy Bolognese sauce coats every piece of pasta perfectly, making it a simple, satisfying dish you’ll want to make on repeat!
If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients
- Onion, Celery & Carrot
- Extra-Virgin Olive Oil
- Ground Beef Chuck
- Tomato Paste
- Red Wine
- Tomato Sauce
- Heavy Cream
- Rigatoni Pasta
- Parmesan Cheese
See recipe card for quantities.
Instructions
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!
- Prep the veggies: Add the onion, celery, and carrot to a food processor and pulse until finely chopped. This creates a smooth base for the sauce mixture so it blends into the meat perfectly.
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the pound of ground beef in small pieces and cook for a couple of minutes until lightly browned. Scrape the bottom of the pan to capture all that savory flavor.
- Sauté the aromatics: Stir in the chopped vegetables and cook for 5 minutes until softened and fragrant.
- Build the sauce: Mix in the tomato paste, then deglaze with red wine (or beef broth or chicken broth). Add tomato sauce and let the creamy tomato sauce simmer for 5 minutes.
- Make it creamy: Pour in the heavy cream and simmer on low heat for 10–15 minutes while you boil the pasta in a large pot of salted water until al dente.
- Season & combine: Add garlic powder, smoked paprika, salt, and pepper. Stir in the cooked pasta so the sauce clings to every piece. Add parsley and plenty of Parmesan. For deeper flavor, you can simmer with a bay leaf or parmesan rind.
- Enjoy: Serve warm and enjoy your rich, silky rigatoni Bolognese. Perfect for cozy dinners, meal prep, or adding to your favorite recipe card collection.
Scroll all the way down for the full recipe card!
Substitutions
- Onion, Celery, Carrot → Shallots, fennel, bell pepper
- Ground Beef → Ground turkey, chicken, plant-based ground meat, or Italian sausage
- Tomato Paste → Sun-dried tomato puree, canned tomato purée
- Red Wine → Beef broth, chicken broth, balsamic + water, or white wine
- Tomato Sauce → Crushed tomatoes or passata
- Heavy Cream → Half-and-half, coconut cream, cashew cream
- Parsley → Basil, oregano, chives, fresh herbs
- Garlic Powder → Fresh garlic
- Smoked Paprika → Sweet paprika, chili powder, smoked chipotle
- Rigatoni → Penne, fusilli, spaghetti, tagliatelle, fresh pasta
- Parmesan → Pecorino Romano, Grana Padano
Equipment
- Dutch oven or large saucepan
- Food processor
- Wooden spoon or spatula
- Knife + cutting board
- Measuring cups & spoons
Storage
Store leftover pasta Bolognese in an airtight container for 3–4 days. Reheat on low heat and add a splash of pasta water or cream to revive that silky texture. Freeze the sauce (without pasta) in a freezer container for up to 3 months; thaw overnight and reheat gently.
Top tips for Success!
- Finely chop veggies in the food processor—they melt into the sauce and boost the flavor of the sauce naturally.
- Brown the meat well to build a deep, savory flavor base.
- Keep the heat low after adding cream for the best silky, creamy Bolognese sauce.
FAQ
Yes! This meat sauce tastes even better the next day. Store in the fridge up to 4 days or freeze for 3 months. Reheat slowly and add pasta water or cream to refresh it.
Absolutely. Rigatoni is classic, but penne, spaghetti, long pasta, fusilli, or tagliatelle all work. Just cook until al dente.
Yes. Use coconut cream or cashew cream, switch to lentils or plant-based ground meat, and replace Parmesan with nutritional yeast or a vegan cheese alternative.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this creamy Bolognese:
Easy and Creamy Bolognese Pasta Recipe (Best Sauce)
Ingredients
Equipment
Method
- Prep the veggies: Pulse the onion, celery, and carrot in a food processor until finely chopped. Set aside. (WATCH VIDEO BELOW)
- 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. (WATCH VIDEO BELOW)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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