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

Beef Bolognese with Linguine Recipe

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4.27 14
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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


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

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

Reviews for Beef Bolognese with Linguine(14)

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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.

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