Back to Beef Bolognese with Linguine

Print Options


Card Sizes

Beef Bolognese with Linguine Recipe

Beef Bolognese with Linguine Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 3-1/2 hours. YIELD:18 servings


  • 3 pounds lean ground beef (90% lean)
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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).

Nutritional Facts

1 cup (calculated without pasta and additional cheese) equals 270 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 929 mg sodium, 17 g carbohydrate, 4 g fiber, 20 g protein.

Reviews for Beef Bolognese with Linguine

Sort By :
Reviewed Apr. 21, 2016

"Really delicious and worth the effort. Only made 1/3 of the recipe to try it out but will definitely make more next time!"

Reviewed Sep. 18, 2014

"Used 93% ground beef and nonfat milk; pureed the onion, carrot and celery as DH refuses to eat these vegetables cooked. Fooled him -- we both thoroughly enjoyed it. Quite a bit of work, even using the food processor on the veggies; lot of can opening. Misread the recipe and threw in the milk, cheese and remaining tomato paste at the same time. Didn't hurt a thing. Even with cutting the amount to a third, it made a huge amount of sauce. Will be freezing it for future use. And will be making it again."

Reviewed Jun. 23, 2014

"Wonderful recipe full of flavor. This would be a 5 star if it added pork to the beef as well for more deeper flavor, but this is delish too the way it is. Thanks for sharing."

Reviewed May. 13, 2014

"First bolognese I have tried, and it was delicious! The aroma in my kitchen all day drew our farm workers inside with mouth's watering! It is packed full of meat, which my husband loved. I used 2 pounds ground beef and 1 pound ground pork as we like the added taste of some pork in many dishes. I also used a white cooking wine instead of the red, and the flavor was really good. Lots of meat, and the veggies in the sauce make this a hearty sauce for your favorite pasta. Add a salad and dinner is served. Super!!"

Reviewed Mar. 30, 2014

"Great flavor! Definitely will keep this as a go to for a hearty flavorful meat sauce. It made such a large batch I froze 1/2 to have for another meal. It freezes well and tasted amazing."

Reviewed Mar. 17, 2014

"I made this just as it says and my family loved it! great flavor."

Reviewed Nov. 27, 2013

"Very good! Didn't use quite as much olive oil, maybe 1/4 c, only 2 tsp salt and that was plenty for us. Otherwise everything as written."

Reviewed Nov. 18, 2013

"Sounds wonderfully can't wait to try it thank you"

Reviewed Nov. 18, 2013

"Response to person asking about milk: bolognese is always made with a considerable amount of milk - amount varies with recipe - but milk is critical difference - and what makes it a bolognese."

Reviewed Nov. 18, 2013

"I'm a little confused about the milk. Is it for flavor or consistency? That's a lot of milk....."

Reviewed Nov. 18, 2013

"You can substitute beef broth for the red wine, this will be a different taste but still will taste good. I make one very similar to this."

Reviewed Nov. 18, 2013

"Is there anything that can be substituted for the red wine? (non-alcoholic)"

Reviewed Nov. 18, 2013

"This is really great, just like the one I eat at my favorite Italian Restaurant. I have been trying to find one that is close and this is it. Yeah."

Reviewed Jan. 19, 2013

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

Reviewed Jan. 3, 2013

"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!"

Reviewed Dec. 14, 2012

"I followed the recipe and it had no taste. will not make it again."

Reviewed Dec. 9, 2012

"Worth every minute of the prep time. Will make when I want a good true Italian meal. Pass the wine and the bread."

Reviewed Dec. 3, 2012

"This was excellent! My family and friends all loved it! I would'nt change a thing."

Loading Image

Wine Pairings

Full-Bodied White Wine

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