I know that day has come and gone, hopefully someone will come across this post in the years to come and consider making the following recipe 😉 It’s really easy, super yummy, and a great addition to any family recipe book!
I’ll be honest, I’m not one to always celebrated these non-holidays, frankly there’s just too many of them and not enough time to prep for it. With my small baking business taking off I’m just a tad busy, but I did make enough of an allowance to celebrate pasta! It’s not low carb friendly but I absolutely love it and I show no favorites since it’s all good! If you aren’t a big bolognese sauce fan hopefully you’ll give this a go, it’s a light creamy version that’s not too heavy with the tomato.
Any pasta can be used in this recipe, I just happened to have fresh ravioli and fresh is key! You can buy it fresh or make it fresh, I leave that up to you, but make sure it’s fresh and not dried pasta.
Fresh Pasta in Light Creamy Bolognese
1 pound fresh pasta, your choice
1 pound ground beef, cooked and drained
1 medium onion, diced
3 garlic cloves, minced
1 quart half & half or heavy cream
1/2 c chicken broth
8 ounces cream cheese, cubed
6 ounces tomato paste
1 tsp sugar or stevia in the raw
1/2 cup fresh parmesan cheese, grated
salt and pepper to taste
1 tsp sweet basil
1/4 tsp sweet summer savory
Begin by browning your hamburger and onions in a hot dutch oven pan. Drain off any fat and add in your minced garlic. Cook for minute and then stir in your cream cheese. Try to incorporate this as much as possible before adding any liquid ingredients, don’t want any cream cheese lumps(not that that’s bad because yum!). Next add in your cream or half & half, chicken broth and whisk in tomato paste. Stir in sugar or stevia, parmesan cheese, and seasonings. Let this simmer for 15 minutes.
In another pot bring salted water to a boil, no oil needed. Add in fresh pasta and cook according to package directions. My fresh pasta package said to cook for 2 minutes, drain the pasta in a colander. Once sauce has reduced and is thickened you can serve this up one of two ways: 1) spoon pasta onto a plate or in a large bowl and ladle the sauce over it (very posh) or 2) go rustic and gently fold the pasta into the sauce before serving up. I did the latter and no ravioli were damaged in the folding. Very important.
Serve with your favorite garlic bread and salad.
Now, I don’t have a single Italian bone in my body, but this was the BEST Italian-ish dish I have made to date! I am not tooting my own horn here, I don’t profess to be a professional or expert, however I do love food and when it’s delicious I will say so 🙂 The pasta will absorb the sauce and continue to soften so if you think your pasta is too al dente don’t worry, just let it sit in the warm sauce for a bit and it will soften up more.
I haven’t attempted to make my own ravioli yet, that’s on my NOK Bucket List, I’m just stoked that we were able to find fresh pasta. It’s a lovely treat and makes a difference!
Hope you all had a wonderful World Pasta Day, feel free to ping back to this post if you have a pasta recipe you want to share and let me know what you think of this recipe! Have a blessed week!!!