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Creamy Beef Bolognese with Roasted Peppers Recipe
Ben Carraoli

Creamy Beef Bolognese with Roasted Peppers Recipe

I have to admit, the first time I made this creamy beef bolognese with roasted peppers, I was instantly hooked. The combination of tender ground beef, rich tomato sauce, and melty cheese makes it feel indulgent yet comforting. I love how the roasted peppers add a subtle sweetness without any extra prep.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 9 ounces pasta – I prefer tagliatelle or rigatoni; it holds the sauce beautifully.
  • 3 tbsp olive oil – use extra virgin for richer flavor.
  • 1 onion finely diced – fresh onions make a big difference; skip frozen.
  • 3 garlic cloves minced – fresh garlic is key for that punchy aroma.
  • 1.1 pounds ground beef – choose 80/20 for juiciness.
  • 1 tsp salt – adjust to taste.
  • 1 tsp black pepper – freshly ground gives the best flavor.
  • 1 tsp sweet paprika – adds depth and a subtle smokiness.
  • 1 tsp dried oregano – balances the tomato sweetness.
  • 1 tsp chili flakes – optional for a gentle heat.
  • 1 jar 10 oz/290 g roasted bell peppers, drained – jarred saves prep time.
  • ½ cup chicken broth – keeps the meat moist while cooking.
  • 1 cup crushed tomatoes – go for quality canned tomatoes for richer taste.
  • 2 tbsp tomato paste – intensifies the tomato flavor.
  • ¾ cup heavy cream – heavy cream works best; half-and-half may curdle.
  • 5.5 ounces grated cheddar – sharp cheddar gives bold flavor.
  • Grated Parmesan – for serving.
  • Fresh thyme – optional adds an herbal aroma.

Method
 

  1. Start by cooking the pasta in a large pot of boiling, salted water. Cook it just until al dente, about a minute less than the package instructions. This ensures it finishes cooking perfectly in the sauce.
  2. In a large skillet, heat olive oil over medium-low heat. Sauté the onions and garlic for a couple of minutes until fragrant. Then, add the ground beef and season with salt, pepper, paprika, oregano, and chili flakes. Cook until browned, breaking it into small pieces.
  3. Stir in the roasted bell peppers, then pour in the chicken broth and crushed tomatoes. Add the tomato paste and simmer for about 10 minutes. This lets the flavors meld and the sauce thicken slightly.
  4. Lower the heat, stir in the cream, and toss in the pasta. Let it cook for 1-2 minutes until everything is coated in the luscious sauce. Finally, add the cheddar and stir until melted. Serve immediately with grated Parmesan and fresh thyme if desired.

Notes

  • I always use freshly grated cheese; pre-shredded tends to be less creamy.
  • Letting the sauce simmer a bit longer deepens the flavor.
  • Don’t overcook the pasta; it continues cooking in the sauce.
  • I like to drain some of the roasted pepper liquid for a richer sauce.
  • Taste and adjust seasoning before adding cream; it balances everything.