Beef Bolognese with Creamy Garlic Butter
Beef Bolognese with Creamy Garlic Butter
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Garlic Butter
- 1/2 cup unsalted butter, softened
- 3 garlic cloves, minced
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 12 ounces pasta, such as tagliatelle or pappardelle
- fresh basil, for garnish, as needed
- Parmesan cheese, for garnish, as needed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat and set the beef aside.
⏱️ 10 min
- 2
Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 5-7 minutes.
⏱️ 7 min
- 5
Return the browned ground beef to the pot. Add crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to combine.
⏱️ 3 min
- 6
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 1/2 hours, stirring occasionally. For a richer flavor, you can simmer for up to 2 1/2 hours. Remove the bay leaf before serving.
⏱️ 90 min
- 7
While the Bolognese simmers, prepare the creamy garlic butter. In a medium bowl, combine softened butter, minced garlic, heavy cream, chopped fresh parsley, grated Parmesan cheese, salt, and black pepper. Mix until well combined and creamy.
⏱️ 10 min
- 8
Cook pasta according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min
- 9
Add the drained pasta to the pot with the Bolognese sauce. Add the creamy garlic butter and toss everything together until the pasta is evenly coated and the butter has melted into the sauce, creating a rich, creamy texture.
⏱️ 3 min
- 10
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Beef Bolognese with Creamy Garlic Butter
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Garlic Butter
- 1/2 cup unsalted butter, softened
- 3 garlic cloves, minced
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 12 ounces pasta, such as tagliatelle or pappardelle
- fresh basil, for garnish, as needed
- Parmesan cheese, for garnish, as needed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat and set the beef aside.
⏱️ 10 min - 2
Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
⏱️ 10 min - 3
Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 5-7 minutes.
⏱️ 7 min - 5
Return the browned ground beef to the pot. Add crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to combine.
⏱️ 3 min - 6
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 1/2 hours, stirring occasionally. For a richer flavor, you can simmer for up to 2 1/2 hours. Remove the bay leaf before serving.
⏱️ 90 min - 7
While the Bolognese simmers, prepare the creamy garlic butter. In a medium bowl, combine softened butter, minced garlic, heavy cream, chopped fresh parsley, grated Parmesan cheese, salt, and black pepper. Mix until well combined and creamy.
⏱️ 10 min - 8
Cook pasta according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min - 9
Add the drained pasta to the pot with the Bolognese sauce. Add the creamy garlic butter and toss everything together until the pasta is evenly coated and the butter has melted into the sauce, creating a rich, creamy texture.
⏱️ 3 min - 10
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.