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Beef Bolognese with Linguine Recipe

Beef Bolognese with Linguine Recipe photo by Taste of Home

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After much research, tasting and tweaking, I finally came up with this recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of holiday guests the Sunday before or after Christmas. —Christine Wendland, Browns Mills, New Jersey

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Beef Bolognese with Linguine Recipe

Prep: 30 min. Cook: 3-1/2 hours.

Yield: 18 Servings

30 210 240

Ingredients

3 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/3 cup olive oil
3 medium onions, chopped
3 large carrots, chopped
6 celery ribs, chopped
1 can (12 ounces) tomato paste, divided
9 garlic cloves, sliced
3 tablespoons dried parsley flakes
5 teaspoons kosher salt
3 teaspoons dried basil
3 teaspoons dried marjoram
1-1/2 teaspoons coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 cups dry red wine
3 cans (28 ounces each) diced tomatoes, undrained
1-1/2 cups beef stock
6 bay leaves
3 cups 2% milk
3/4 cup grated Parmesan cheese
Hot cooked linguine
Additional grated Parmesan cheese, optional

Directions

In a stockpot, cook half of the beef over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
In the same stockpot, heat oil over medium heat. Add the onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add the garlic, seasonings and beef.
Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, for 3 hours or until desired consistency, stirring in milk halfway through cooking.
Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese. Yield: 18 servings (1 cup each).

Originally published as Beef Bolognese with Linguine in Taste of Home December/January 2013, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Beef Bolognese with Linguine

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Reviewed on Jan. 19, 2013 by ADH91

Even my tween son, who prefers his pasta with just butter and seasoned salt, liked this meat sauce.

Reviewed on Jan. 03, 2013 by jsutherly

Cut the recipe by two-thirds to make enough for four people. Not bad! I was satisfied with the taste for a weeknight meal, but probably wouldn't make it for guests. Good, solid winter soul food!