Creamy Garlic Butter Beef Linguine with Mozzarella Bolognese

Creamy Garlic Butter Beef Linguine with Mozzarella Bolognese is a rich and comforting pasta dinner featuring savory ground beef, tender linguine, a velvety tomato-cream sauce, and plenty of melted mozzarella.

Recipe Overview

This recipe blends a classic beef Bolognese with garlic butter and a creamy cheese sauce. The linguine is tossed with the hearty meat sauce, topped with mozzarella, and finished until perfectly melted and irresistible.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 5

Ingredients

For the Beef Bolognese

• 1 pound lean ground beef
• 1 tablespoon olive oil, if needed
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional

For the Creamy Linguine

• 12 ounces linguine
• 1/2 cup beef broth
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded low-moisture mozzarella cheese, divided
• 1/3 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley or chives

Instructions

1. Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Reserve 1/3 cup of pasta water, then drain.
2. Brown the beef: Heat a large deep skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned. Drain excess grease if needed.
3. Add garlic butter: Add the onion and cook for 3 minutes until softened. Stir in the butter and minced garlic, cooking for 30 seconds until fragrant.
4. Season the sauce: Stir in the tomato paste, Italian seasoning, smoked paprika, salt, black pepper, and optional red pepper flakes. Cook for 1 minute.
5. Simmer the Bolognese: Add the crushed tomatoes and beef broth. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.
6. Make it creamy: Reduce the heat to low. Stir in the heavy cream and Parmesan until smooth. Add 1 cup mozzarella a little at a time and stir until melted.
7. Combine: Add the drained linguine and toss thoroughly with the creamy beef Bolognese. Use a splash of reserved pasta water if the sauce is too thick.
8. Melt the mozzarella: Sprinkle the remaining 1/2 cup mozzarella over the pasta. Cover the skillet for 2–3 minutes over low heat, or broil briefly in an oven-safe skillet, until the cheese melts.
9. Serve: Garnish with parsley or chives and extra Parmesan. Serve immediately while hot and creamy.

Helpful Tips

• Use freshly grated Parmesan and low-moisture mozzarella for the smoothest sauce.
• Cook the linguine just until al dente so it does not become too soft in the sauce.
• Keep the heat low after adding cream and cheese to prevent the sauce from separating.
• For deeper flavor, let the tomato and beef mixture simmer a few extra minutes before adding the cream.
• Add mushrooms, spinach, or finely diced carrots for extra vegetables.
• For a lighter sauce, replace half of the heavy cream with whole milk.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in short microwave intervals, adding a splash of milk or broth to loosen the sauce. Freezing is not recommended because the creamy sauce may separate.

Serving Suggestions

Serve this creamy mozzarella Bolognese linguine with garlic bread, a crisp Caesar salad, roasted broccoli, or green beans for a satisfying family meal.

 Creamy Garlic Butter Beef Linguine with Mozzarella Bolognese