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
- 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© 2015 RDA Enthusiast Brands, LLC