Creamy Bolognese. Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink. Creamy Bolognese Upgrade this traditional meat sauce that's loaded with veggies and spices with a touch of milk.
One of my favorite things to eat is a creamy, meaty bowl of pasta. There is something so comforting about sitting down with family and friends to share a meal that has been simmering on the stove for hours. To me this is the absolute best Bolognese Sauce! You can cook Creamy Bolognese using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Creamy Bolognese
- You need 80 grams of Your preferred pasta, such as penne rigate.
- It’s 120 grams of Meat Sauce.
- It’s 30 ml of Heavy cream.
- You need 1 tbsp of Parmesan cheese.
- You need 1 tbsp of Olive oil.
- Prepare 1 dash of Salt.
- You need 1 pinch of of each Dried parsley.
It's an authentic recipe we learned in Bologna, Italy, the birthplace of this meaty, deeply flavorful, slow simmered sauce of pancetta, ground beef, onion, carrot and celery (), wine, tomatoes and a splash of cream. It's easy to prepare and just requires a little patience to let the sauce bubble away, developing it's rich flavor. Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon).
Creamy Bolognese step by step
- Boil the penne rigate in 0.8-1% saltwater. You can use any kind of past you'd like, of course..
- Before the pasta has finished boiling, heat the meat sauce in a frying pan over low heat. Add about 30 ml of the pasta water to thin it out..
- Add salt while tasting. Add the heavy cream and mix well. Once the pasta finishes boiling, mix it into the sauce..
- Add the parmesan cheese. Once it's dissolved, stir in a bit of olive oil..
- Garnish with dry parsley and it's complete..
Stir in the salt, pepper, basil, oregano, and thyme. This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, celery and shredded carrot in the bacon fat. When making a good bolognese sauce, it doesn't need a lot of ingredients or a lot of money.