Beef Bolognese Spaghetti with Mozzarella Provolone Cream

• total tid: 1 hour 8 minutes

Ingredienser

12 oz spaghetti

1½ lbs ground beef (80/20)

4 tablespoons unsalted butter

1 small yellow onion, finely diced

1 carrot, finely grated

6 cloves garlic, minced

3 tablespoons tomato paste

1 can (14.5 oz) petite diced tomatoes, drained

1 cup beef broth

2 cups heavy cream

½ cup whole milk

6 oz cream cheese, softened

1½ cups shredded mozzarella cheese

1 cup freshly grated Parmesan cheese

¾ cup shredded provolone cheese

1½ teaspoons Italian seasoning

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon crushed red pepper flakes

1 teaspoon salt

½ teaspoon black pepper

½ cup reserved pasta water

2 tablespoons chopped fresh parsley

Fremgangsmåte

Cook the spaghetti in salted water until al dente. Reserve ½ cup of the cooking water, then drain the pasta.

Brown the ground beef in a large, deep skillet over medium-high heat for about 8 minutes, breaking it into small crumbles. Season with the salt, black pepper, and garlic powder, then drain off the excess grease.

Move the beef to one side of the skillet. Add the butter, onion, and grated carrot to the open side and cook for 5 minutes. Stir the softened vegetables into the beef.

Add the garlic and cook for 1 minute. Mix in the tomato paste and continue cooking for 2 minutes, until it darkens slightly.

Stir in the diced tomatoes and beef broth. Cook for about 6 minutes, until most of the liquid has reduced.

Pour in the heavy cream and whole milk. Let the sauce cook over medium-low heat for 4 minutes, stirring occasionally.

Reduce the heat to low and blend in the cream cheese. Add the mozzarella, Parmesan, and provolone in small handfuls, stirring between additions until melted.

Season the sauce with the Italian seasoning, oregano, and crushed red pepper flakes.

Add the spaghetti and gently work it through the beef sauce. Pour in reserved pasta water a little at a time if the sauce needs loosening.

Remove the skillet from the heat and let the pasta rest for 2 minutes. Sprinkle with chopped parsley before serving.

Cooking Time: 40 minutes | Servings: 7 | Calories: Approximately 780 per serving