Creamy Beef Bolognese Fettuccine with Garlic Butter and Mozzarella

Instructions

Step 1: Cook the fettuccine according to package directions until al dente. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-6 minutes until softened.

Step 3: Add minced garlic and cook for 1 minute. Add the ground beef and cook until browned. Drain any excess fat.

Step 4: Stir in tomato paste, crushed tomatoes, oregano, salt, pepper, and red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.

Step 5: Reduce heat and stir in heavy cream and mozzarella. Simmer until the cheese is melted and sauce is creamy.

Step 6: In a small saucepan, melt butter over medium heat and add minced garlic. Cook for 1-2 minutes until fragrant. Stir in chopped parsley.

Step 7: Toss the cooked fettuccine in the garlic butter, then plate and spoon the creamy Bolognese sauce over the top.

Step 8: Garnish with grated Parmesan and a sprinkle of fresh parsley.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of cream or water to loosen the sauce if needed. Pasta and sauce may also be stored separately for best texture when reheating.