Beef Bolognese with Linguine Recipe

By traciesparks

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

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

Details

Servings 18
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 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.
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).

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

Full-Bodied White Wine

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