Rigatoni Bolognese with Cream Sauce

Rigatoni Bolognese with Cream Sauce is a comforting and hearty Italian dish that combines the richness of a classic Bolognese sauce with the smoothness of whipping cream. The dish is made with ground beef or sausage, sautéed vegetables, and a hint of red wine, all simmered together to create a deeply flavorful sauce.

Tossed with tender rigatoni pasta and finished with a touch of cream, this meal is perfect for a cozy dinner that feels both indulgent and satisfying.

Rigatoni Bolognese with Cream Sauce

Ingredients:

1 cup onion (chopped)

2 carrots (chopped)

2 stalks celery (diced)

4 cloves garlic (chopped)

1 lb ground beef (or sausage)

2 tbsp italian seasoning

2 tbsp tomato paste

½ cup red wine (optional)

28 oz crushed tomatoes (canned)

14.5 oz beef broth

2 bay leaves

1 lb rigatoni

½ cup whipping cream

Instructions:

Heat 3 tbsps of coconut oil in a large saucepan, add the shallots, parsnips, and fennel. Season with a pinch of salt & pepper. Sauté for about 5-7 minutes or until tender. Once the vegetables are softened, add the ginger and cook until aromatic – about a minute.

Add the ground turkey (or chicken if using). Cook until browned.

Pour in the white wine (if using), tomato concentrate, and herb mix. Stir together and cook until the wine evaporates (about 5 minutes), or if not using wine, until the concentrate and herbs are well blended.

Stir in the diced tomatoes, chicken broth, and thyme sprigs. Combine thoroughly and bring to a simmer. Reduce the heat and simmer for at least 30 minutes, stirring occasionally.

While the sauce is simmering, bring 4 quarts of water to a boil. Add the fusilli when there are about 10 minutes left on the sauce. Drain and set aside.

Stir the cream into the sauce. Mix well and cook until the cream is warmed through.

Serve the fusilli in bowls and ladle the sauce on top! Garnish with freshly grated Romano cheese if desired. Enjoy your meal!

Notes:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of rigatoni?

Yes, you can substitute rigatoni with other types of pasta like fusilli, penne, or even spaghetti.

The sauce pairs well with most pasta shapes.

Can I make this recipe ahead of time?

Yes, you can prepare the Bolognese sauce ahead of time and refrigerate it for up to 3 days.

Reheat the sauce and cook the pasta fresh when you’re ready to serve.

Is there a non-alcoholic substitute for the red wine?

Yes, you can substitute the red wine with beef broth or a mix of beef broth and a splash of red wine vinegar for a similar depth of flavor without the alcohol.

Can I use ground turkey or chicken instead of ground beef?

Absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef.

The flavor will be slightly different but still delicious.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free pasta and ensure that all other ingredients, like tomato paste and beef broth, are labeled gluten-free.

Can I add vegetables to the sauce?

Yes, you can add extra vegetables like mushrooms, zucchini, or bell peppers to the sauce for additional flavor and nutrition.

How can I make this recipe vegetarian?

To make a vegetarian version, substitute the ground beef with a plant-based ground meat alternative or finely chopped mushrooms.

Use vegetable broth instead of beef broth.

What can I do if the sauce is too thick?

If the sauce is too thick, you can thin it out by adding a little more beef broth, cream, or even some of the pasta cooking water.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

You can also freeze the sauce (without the pasta) for up to 2 months.

Can I use a different type of cream?

Yes, you can substitute whipping cream with half-and-half or even a non-dairy cream like coconut cream or almond cream for a lighter or dairy-free version.