Beef Bolognese with Linguine Recipe
Beef Bolognese with Linguine Recipe photo by Taste of Home

Beef Bolognese with Linguine Recipe

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

Ingredients

  • 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

Directions

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

This recipe pairs well with a full-bodied white wine.

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Reviews for Beef Bolognese with Linguine

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!!

MY REVIEW
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.

MY REVIEW
Reviewed Mar. 17, 2014

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

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