Beef Bolognese with Linguine

Name: Beef Bolognese with Linguine
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 18 servings.
Cuisine: Europe, Italian
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

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

After much research, tasting and tweaking, I finally came up with this beef bolognese recipe that is based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of guests. —Christine Wendland, Browns Mills, New Jersey

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

Directions

1. In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. 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 onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add 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, until desired consistency, about 3 hours, 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.

Nutrition Facts

1 cup (calculated without pasta and additional cheese): 269 calories, 12g fat (4g saturated fat), 53mg cholesterol, 938mg sodium, 17g carbohydrate (10g sugars, 4g fiber), 20g protein.