Creamy Bolognese Sauce: The Best Pasta I’ve Ever Made

One pound of ground beef and a hungry family—it’s a challenge I know all too well. But over the years, I’ve learned that the answer is almost always pasta. It’s the easiest way to stretch a meal, make the most of whatever’s in the fridge, and still end up with something deeply satisfying. Whether you have extra vegetables to use up or just need to turn a few simple ingredients into something special, this Creamy Bolognese Sauce delivers every time.

This sauce is slow-simmered over low heat, allowing the flavors to develop into something rich, hearty, and deeply savory. The addition of heavy cream gives it that silky-smooth texture, making it just the right balance of comforting and indulgent. And the best part? My family could not stop talking about it. Bite after bite, I kept hearing, “This is the best pasta ever.” Plates were scraped clean, seconds (and thirds) were had, and for a solid 15 minutes, all I heard was the sound of pure pasta happiness.

Why This Creamy Bolognese Sauce Works Every Time

This Creamy Bolognese Sauce isn’t just another bolognese pasta recipe—it’s rich, velvety, and deeply flavorful while still being easy to make on a weeknight. Here’s why you’ll love it:

• Stretches a pound of meat: Adding mushrooms and pasta makes a small amount of ground meat go further.
• Creamy, but balanced: The heavy cream softens the natural acidity of the tomatoes without overpowering the sauce.
• Layered with umami: Between the tomato paste, Worcestershire (or soy), mushrooms, and Parmesan cheese, this sauce has incredible depth.
• A great way to use up veggies: This time, it was a mushroom. Next time? Bell peppers, zucchini, or even spinach.

How to Make Creamy Bolognese Pasta

Ingredients for the Best Creamy Bolognese

For the Sauce:

• 1 large red onion, finely diced
• 2 carrots, finely diced
• 8 cloves garlic, minced
• 1 pound ground beef (80/20 – fat = flavor)
• 1-2 portobello mushrooms, diced
• 3 tablespoons tomato paste
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning (Bona Furtuna herb blend is my favorite)
• 1 (28-ounce) can San Marzano or crushed tomatoes
• 2-3 fresh thyme sprigs
• 2 bay leaves
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 1 cup red wine, white wine, or broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 small piece of Parmesan rind (optional, for a richer taste)

For the Pasta:

• 1 pound rigatoni (or your favorite pasta)
• 1 cup reserved pasta water (if needed to loosen the sauce)
• Ricotta, for serving
• Fresh basil leaves or fresh herbs, for garnish

Step-by-Step: Making Creamy Bolognese Sauce

1. Sauté the Aromatics

Add a drizzle of olive oil, then the red onion and carrots. Cook until softened, about 6 minutes. Add the diced portobello mushrooms and cook for 4 minutes, until softened. Stir in the garlic and cook for another minute.

2. Brown the Beef and Add Tomatoes

Stir in the tomato paste. Add the ground beef, breaking it up with a spoon. Season with salt and pepper. Add tomatoes, paprika, Italian seasoning, and Worcestershire sauce.

3. Simmer the Sauce

Pour in the crushed tomatoes, thyme sprigs, bay leaves, and 1 cup of red wine, white wine, or broth. Stir to combine. Lower the heat and let it simmer for at least 1 hour over low heat, stirring occasionally. Remove the thyme sprigs and bay leaves. Stir in heavy cream and Parmesan cheese until combined.

If the sauce is too thick, add a little water or reserved pasta water until it reaches the right consistency. Stir in chopped parsley and serve with a dollop of ricotta, drizzle of extra virgin olive oil, and fresh basil for garnish.

The Best Creamy Bolognese Pasta!

Recipe:

The Best Creamy Bolognese Sauce

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Anca Toderic
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Sauce:

• 1 large red onion, diced
• 1 large red onion, diced
• 2 carrots, diced
• 7–8 cloves garlic, minced
• 1–2 portobello mushrooms, diced
• 1 lb ground beef (80/20 for the best flavor)
• 3 tablespoons tomato paste
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning (Bona Furtuna herb blend is my favorite)
• 1 (28-oz) can whole San Marzano tomatoes
• 7–8 fresh thyme sprigs
• 1 bay leaf
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 1 cup water (or red wine, white wine, or broth)
• ½–1 cup heavy cream (depending on how creamy you’d like it)
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons Fresh Italian Parsley, minced

For the Pasta:

• 1 lb rigatoni (or your favorite pasta)

• 1 cup reserved pasta water (if needed to loosen the sauce)

• Ricotta, for serving

• Fresh basil leaves or fresh herbs, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large pot over medium-high heat. Add a drizzle of olive oil, then stir in the diced red onion, and carrots, saute until soft about 7 minutes.
2. Stir in minced garlic and cook another minute, just be careful not to let the garlic burn.
3. Add portobello mushrooms. Cook, stirring occasionally, until softened, about 4 minutes.
4. Stir in the tomato paste, paprika, Italian seasoning, salt, and pepper. Cook for about 2 minutes, stirring occasionally, until the mixture deepens in color and becomes fragrant.
5. Add the ground beef directly into the pot. Break it up with a spoon and cook until browned, about 5 minutes.
6. Pour in the whole peeled tomatoes, Worcestershire sauce, water (or use red wine or broth if you have it on hand), thyme sprigs, and bay leaves. Use a wooden spoon to break up the tomatoes slightly. Stir to combine. Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally and gently crushing the tomatoes as they cook down.
7. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente. Reserve 1 cup of pasta water before draining.
8. Remove the thyme sprigs and bay leaves from the sauce. Stir in the heavy cream and Parmesan cheese, tasting and adjusting salt and pepper as needed. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
9. Add the drained pasta directly to the sauce, tossing to coat. Serve immediately with ricotta, extra Parmesan, and fresh basil.

Notes

Need a thicker sauce? Simmer uncovered for the last 10 minutes.
No heavy cream? Use half-and-half or melt in a pat of butter at the end.
Make it ahead: This sauce tastes even better the next day. Store in an airtight container for up to 4 days or freeze for up to 3 months.

Keywords: creamy bolognese pasta, creamy bolognese sauce, creamy bolognese

FAQs About Creamy Bolognese

What makes this Creamy Bolognese different?

This Creamy Bolognese Sauce uses heavy cream at the end for a velvety texture that balances the natural acidity of the tomatoes, making it an extra rich dish.

Can I use a different meat?

Yes! Italian sausage, ground turkey, pork, or even a mix of ground meat works well.

What’s the best pasta for Creamy Bolognese Pasta?

Rigatoni Bolognese is a common choice because the sauce clings to the ridges, but tagliatelle pasta, pappardelle, or even pasta shells work great too.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of little water or cream to loosen the sauce.

Tips for the Best Creamy Bolognese Pasta

Make it ahead: This sauce tastes even better the next day. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

For a richer taste: Let it simmer for even longer if you have time. The flavors only get better.

Need a thicker sauce? Simmer uncovered for the last 10 minutes.

No heavy cream? Use half-and-half or add a pat of butter at the end.

The Bottom Line: A Creamy Bolognese Sauce Worth Making Again

This Creamy Bolognese Sauce is proof that a pound of beef, a handful of pantry staples, and a little creativity can turn into something truly incredible. Whether you’re making it for a dinner party, special occasions, or just a weeknight craving, this is a go-to recipe for a great sauce every time.