Creamy Garlic Butter Spaghetti with Beef Bolognese Sauce
This dish is a fusion of two beloved comfort food classics: rich, slow-simmered beef Bolognese and creamy garlic butter spaghetti. It’s hearty, satisfying, and perfect for both cozy weeknights and casual entertaining. The contrasting textures—tender meat sauce and velvety pasta—make each bite crave-worthy.
Equipment
- Large skillet or Dutch oven
- Saucepan for pasta
- Cutting board & knife
- Wooden spoon
- Measuring Cups and Spoons
- Cheese grater
- Colander or pasta strainer
Ingredients
For the Bolognese:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1 lb (450g) ground beef (80/20 recommended)
- 2 tbsp tomato paste
- ½ cup red wine (or beef broth)
- 1 can (14 oz) crushed San Marzano tomatoes
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- ¼ cup whole milk or heavy cream
- Salt & pepper, to taste
For the Garlic Butter Spaghetti:
- 12 oz (340g) spaghetti
- 3 tbsp unsalted butter
- ½ cup heavy cream
- 3–4 garlic cloves, minced or thinly sliced
- ½ cup grated Parmesan (preferably Parmigiano Reggiano)
- Reserved pasta water (¼–½ cup)
- Salt & pepper, to taste
- Optional: Fresh parsley or basil, for garnish
Instructions
1.Prep Ingredients
- Dice the onion, carrot, and celery finely. Mince the garlic. Grate the Parmesan. Boil water for the pasta with salt.
2. Make the Bolognese
- Heat olive oil in a skillet over medium heat.
- Add onion, carrot, and celery (soffritto). Cook for 8–10 minutes until softened.
- Stir in garlic and cook 30 seconds more.
- Add ground beef. Cook until browned and caramelized, breaking it up as you go.
- Mix in tomato paste and stir for 1–2 minutes.
- Deglaze with red wine (or broth), scraping the bottom.
- Add crushed tomatoes, oregano, thyme, bay leaf, salt, and pepper.
- Simmer uncovered on low heat for 30–40 minutes, stirring occasionally.
- Stir in milk or cream near the end to finish. Remove bay leaf. Adjust seasoning to taste.
3. Cook the Pasta & Make the Garlic Cream Sauce
- Boil spaghetti to al dente. Reserve ½ cup pasta water before draining.
- In a separate pan, melt butter over medium heat. Add garlic and sauté gently until fragrant.
- Pour in heavy cream and simmer for 1–2 minutes.
- Stir in Parmesan until melted and smooth.
- Add drained spaghetti to the pan and toss. Use reserved pasta water to loosen the sauce as needed.
4. Plate & Serve
- Serve garlic butter spaghetti topped with a generous spoonful of Bolognese, or toss it all together for a saucy combo.
- Garnish with fresh herbs and extra Parmesan.
- Optional: A drizzle of olive oil or chili flakes for extra flavor.
Notes
- Meat Substitutes: Ground turkey, sausage, or plant-based meat alternatives work well.
- Make-Ahead: Bolognese sauce can be made 1–2 days in advance or frozen up to 2 months.
- Pasta Variations: Try fettuccine, tagliatelle, or rigatoni if you don’t have spaghetti.
- Vegetarian Tip: Swap meat for lentils or mushrooms for a satisfying meatless version.
- Reheat Gently: Add a splash of cream or water to loosen sauces when reheating.