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Beef Bolognese with Linguine

 Beef Bolognese with Linguine
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
18 ServingsPrep: 30 min. Cook: 3-1/2 hours.


  • 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


  • 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

2 of 2

Beef Bolognese with Linguine (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.