I first fell in love with Beef Bolognese while living in New York City. There were a few Italian restaurants in the city that served this classic dish, and each one had its own unique spin on the recipe. The aroma of the simmering sauce and the rich, savory flavor had me hooked from the first bite. I knew I had to learn how to make it for myself!
As I delved deeper into the history and culture behind the dish, I discovered that Bolognese sauce has been a staple in Italian cuisine for centuries. The recipe originates from the city of Bologna in Northern Italy, where it is known as Ragù alla Bolognese. Traditionally, the sauce is made with a combination of ground beef and pork, along with tomato sauce, vegetables, and seasonings. The sauce is simmered for hours to allow the flavors to meld together and create a rich, savory sauce that is typically served with tagliatelle pasta.
At Yummmier, we’re putting our own spin on this classic dish by adding a touch of creaminess to the sauce. Our Creamy Beef Bolognese recipe is a perfect example of this approach, blending the rich history of Bolognese sauce with a modern twist that makes it both comforting and exciting to eat. This is the perfect meal when you’re craving comfort food. Just imagine the aroma of the simmering sauce would fill the house with warmth and comfort.
Whether you’re a lover of traditional Italian cuisine or simply looking for a comforting and delicious meal, our Creamy Beef Bolognese is sure to satisfy.
Let’s start by making the soffritto! Like the French mirepoix, the Italian soffritto is used as a flavor base for many dishes, including soups, stews, sauces, and ragù. The vegetables are typically finely chopped and cooked in oil until softened and fragrant before adding other ingredients. Add onion, carrot, and celery to a food processor and pulse until they are finely minced.
Next, heat some oil in a large pot over medium-high heat. Add in the minced vegetables and cook until they are soft and starting to caramelize, which should take around 5 minutes.
Now it’s time to add some garlic to the pot. Let it cook until it’s fragrant, which should take around a minute. Then, add in the ground beef and cook until it’s no longer pink, breaking it up as you go.
After the beef is cooked, it’s time to add some wine or vermouth to the pot. For a creamy beef Bolognese, it is recommended to use white wine instead of red wine. While red wine is often used in traditional Bolognese sauce recipes, the addition of cream or milk in a creamy Bolognese can clash with the tannins in red wine, resulting in a bitter taste. White wine, on the other hand, is a great option for creamy sauces as it pairs well with dairy and adds a subtle acidity that can balance the richness of the sauce. Dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay would work well in a creamy beef Bolognese. For this recipe, we’re using vermouth.
Bring the mixture to a simmer and cook until the wine is mostly reduced. This will help to deepen the flavor of the sauce. Once the wine has reduced, stir in some tomatoes, tomato paste, beef stock, bay leaf, oregano, red pepper flakes, and balsamic vinegar. Mix everything together well and reduce the heat to a simmer. Let everything cook together for about an hour.
After an hour, it’s time to add some heavy cream to the pot. Stir it in well and bring the mixture to a simmer, stirring occasionally. Let it cook for about 45 more minutes, or until the sauce has thickened up nicely.
Finally, season the sauce with some salt and pepper to taste. You can serve it right away or put it into a syringe and inject it for an even more flavorful experience. Either way, you’re sure to enjoy this delicious and flavorful bolognese sauce!
Rigatoni is the perfect pasta to pair with this creamy beef bolognese sauce. The ridges and large diameter of rigatoni make it the ideal vessel to hold onto the thick and meaty sauce. As you twirl the pasta around your fork, the sauce gets caught in the ridges and creates a perfect bite every time!
Creamy Beef Bolognese
Ingredients
- 1 onion finely minced
- 1 carrot finely minced
- 1 celery finely minced
- 1 lb ground beef
- 4 cloves garlic minced
- 1/2 cup vermouth substitute with other dry white wine
- 14 oz crushed tomatoes
- 3 tbsp tomato paste
- 2 cups oregano fresh thinly chopped or dried
- 1 cup heavy whipping cream substitute with milk
- 1/2 cup parmesan cheese
- 1 tbsp salt & pepper
- 1 lb rigatoni
Instructions
- Add onion, carrot, and celery to a food processor and pulse until they are finely minced.
- Heat some oil in a large pot over medium-high heat. Add in the minced vegetables and cook until they are soft and starting to caramelize, around 5 minutes.
- Add minced garlic to the pot and cook until it's fragrant, around 1 minute.
- Add in the ground beef and cook until it's no longer pink, breaking it up as you go.
- Pour in vermouth, bring to a simmer and cook until mostly reduced.
- Stir in crushed tomatoes, tomato paste, beef stock, bay leaf, oregano, red pepper flakes, and balsamic vinegar. Mix everything together well and reduce the heat to a simmer. Let everything cook together for 45 minutes.
- Stir in heavy cream to the pot. Bring the mixture to a simmer, stirring occasionally. Let it cook for about 45 more minutes, or until the sauce has thickened up nicely.
- Season the sauce with salt and pepper to taste.
- Cook rigatoni pasta according to package instructions. Drain and add it to the pot with the bolognese sauce. Toss everything together until the pasta is coated in the sauce.
- Serve the pasta with some freshly grated Parmesan cheese on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yummmier on Instagram and hashtag #yummmier! Follow me @xixiyang.
