Creamy Beef Bolognese Fettuccine with Garlic Butter and Mozzarella

Ingredients:

1 pound ground beef (80/20 blend)

1 pound fettuccine pasta

8 tablespoons (1 stick) unsalted butter, divided

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/4 cup chopped fresh chives

Salt and freshly ground black pepper to taste

1 cup shredded mozzarella cheese

1 large yellow onion, finely chopped

2 carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional)

2 (28-ounce) cans crushed tomatoes

1 (15-ounce) can tomato sauce

1 cup beef broth

1/2 cup heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

Directions:

1. Cook the Bolognese: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.

2. Add Aromatics: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, Cajun seasoning, smoked paprika, oregano, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.

3. Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.

4. Cook the Pasta: While the sauce is simmering, cook the fettuccine pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

5. Make Garlic Butter: While the pasta cooks, melt 4 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Remove from heat.

6. Finish the Bolognese: Stir in the heavy cream and Parmesan cheese into the Bolognese sauce. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

7. Combine and Serve: Add the drained pasta to the skillet with the garlic butter. Toss to coat. Add the creamy Bolognese sauce to the pasta and toss gently to combine. Top with shredded mozzarella cheese.

8. Broil for Melted Cheese: Place the skillet under the broiler for 2-3 minutes, or until the mozzarella cheese is melted and bubbly.

9. Garnish and Serve: Garnish with fresh chives and additional Parmesan cheese. Serve immediately.

Cooking Time: 1 hour 30 minutes | Servings: 6 | Calories: Approximately 750