Can I make Creamy Bolognese ahead of time?

Yes. Make the sauce up to 2 days ahead, refrigerate, and reheat gently on the stove. The flavors deepen overnight. Stir in cream just before serving.

What's the difference between this and traditional Bolognese?

Traditional Bolognese (ragù Bolognese) typically uses milk or cream as a final enrichment. This recipe adds heavy cream at the end for a distinctly creamy, luxurious texture.

Can I substitute the meat?

Ground veal or lamb work well; use all beef if needed. Avoid replacing pork entirely—it adds depth and fat that keeps the sauce rich.

How long should this sauce simmer?

At least 1.5 to 2 hours on low heat. Longer simmering (up to 3–4 hours) deepens flavor. The sauce should reduce by about one-third and darken slightly.

What if I don't have red wine?

Use dry white wine or beef broth as a 1:1 substitute. Red wine adds tannins and depth, so the sauce will taste slightly less complex, but still excellent.

Creamy Bolognese with Ground Beef and Pork

Name: Creamy Bolognese with Ground Beef and Pork
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1/4 tsp red pepper flakes, plus more to taste; salt, to taste; black pepper, to taste; 4 cloves garlic, minced; 4 tbsp tomato paste; 1 lb ground beef; 1 lb ground pork; 1 cup dry red wine, such as Cabernet Sauvignon; 1 (28 oz) can whole peeled San Marzano tomatoes; 1 (24 oz) bottle tomato passata; 1 cup water, divided; 1 pinch granulated sugar; 1 Pecorino Romano cheese rind; 1/2 cup heavy cream; 1/2 cup fresh basil leaves, torn; 1 lb fresh tagliatelle or fettuccine pasta; Grated Pecorino Romano cheese, for serving

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Creamy Bolognese with Ground Beef and Pork | CookOS

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1/4 tsp red pepper flakes, plus more to taste
salt, to taste
black pepper, to taste
4 cloves garlic, minced
4 tbsp tomato paste
1 lb ground beef
1 lb ground pork
1 cup dry red wine, such as Cabernet Sauvignon
1 (28 oz) can whole peeled San Marzano tomatoes
1 (24 oz) bottle tomato passata
1 cup water, divided
1 pinch granulated sugar
1 Pecorino Romano cheese rind
1/2 cup heavy creamoptional
1/2 cup fresh basil leaves, torn
1 lb fresh tagliatelle or fettuccine pasta
Grated Pecorino Romano cheese, for servingoptional

21 Ingredients

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Instructions

1
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery (mirepoix). Season with salt, pepper, and a pinch of red pepper flakes.
2
Sauté the vegetables until they are soft and translucent, about 8-10 minutes.
3
Add the minced garlic and cook for another minute until fragrant.
4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Season again with salt and pepper.
5
Add the ground beef and ground pork to the pot. Use a wooden spoon to break up the meat and cook until it's fully browned.
6
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and let the wine reduce by about half.
7
Add the can of whole peeled tomatoes, crushing them with your spoon. Fill the empty can about halfway with water, swirl to rinse, and add it to the pot.
8
Pour in the tomato passata. Rinse the bottle with a little water and add that to the pot as well.
9
Stir everything to combine. Season with more red pepper flakes and a pinch of sugar. Add the Pecorino Romano rind to the sauce.
10
Bring the sauce to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for at least 1 hour, stirring occasionally.
11
After at least an hour, remove the cheese rind. If you want a creamy sauce, stir in the heavy cream. Let it simmer for another 15-20 minutes.
12
Stir in the torn fresh basil leaves.
13
Cook your pasta according to package directions. Drain, reserving a little pasta water.
14
Toss the cooked pasta with the bolognese sauce until well-coated. Serve immediately, garnished with grated Pecorino Romano cheese and more fresh basil.