Creamy Beef Bolognese with Pasta or Polenta

This creamy beef Bolognese is the ultimate comfort food. It simmers slowly with tomatoes, aromatics and a touch of dairy for extra silkiness, then gets spooned over your choice of springy cavatappi or velvety polenta. We include both options, so you can customize plates to fit your household-pasta for some, polenta for others.

Served with tender carrots and a shower of Parmesan, it’s a cozy, satisfying dinner that feels slow-cooked but comes together easily on a weeknight.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. If making pasta, bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 8-11 minutes. Drain.
3. Heat a small pot over medium heat. Add polenta and ⅓ cup water (⅔ cup for 4 servings). Mash until mostly smooth, 30-60 seconds. Whisk in two packets cream cheese and 2 TBSP butter (four packets cream cheese and 4 TBSP butter for 4); cook, whisking occasionally, until thickened, 3-4 minutes. Season with a big pinch of salt and pepper. TIP: If polenta seems thick, add water 1 TBSP at a time until it reaches desired consistency. Keep covered off heat until ready to serve.
4. While pasta and/or polenta cook, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
5. Increase heat under pan with carrot to medium high and add another drizzle of oil. Push carrot to one side. Add beef to empty side of pan. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning; cook, stirring, until beef is cooked through, 4-6 minutes more. Season generously with salt and pepper. Stir carrot and beef to combine.
6. Stir in marinara and ⅓ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes. Reduce heat to low. Stir in one packet cream cheese (two packets for 4) until thoroughly combined. Add half the parsley and 1 TBSP butter (2 TBSP for 4); stir until butter has melted. Season with salt and pepper.
7. If you made pasta, in a large bowl, toss drained cavatappi with 1 TBSP butter (2 TBSP for 4 servings), salt and pepper until butter has melted. Divide your choice of pasta or polenta between bowls and top with Bolognese. Top with Parmesan and remaining parsley. Serve.

Recipe Tips

FAQ

Can I use gluten-free pasta?

Yes, you can substitute the cavatappi with gluten-free fresh fusilli pasta for a gluten-free version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish dairy-free?

We recommend using dairy-free cream cheese and butter substitutes, but note that the texture and flavor may vary.