The best ever linguine bolognese!
It's the ultimate comfort food dish with al dente pasta and a meaty beef bolognese made with mirepoix, tomato paste, stock, red wine and Parmesan cheese.
How to make linguine bolognese
Featured Ingredients
- Onion, carrots, celery and garlic: These aromatics are the start of an amazingly flavorful sauce, and authentic to bolognese.
- Ground beef: A good quality ground beef, yes.
- Tomato paste: 5 tablespoons to make this sauce rich and tomato-ey.
- Seasonings: Salt, black pepper and nutmeg. Add a little crushed red pepper flakes if you wish.
- Red wine, stock and evaporated milk: The liquids that make up this delish sauce.
- Pasta: I like to use fresh linguine.
- Parmesan: Freshly grated.
- Parsley: To give the pasta dish some freshness and color.
Step-by-Step Instructions
- Heat the olive oil in a Dutch oven to medium-low.
- Add the onion, carrot and celery and cook 5-6 minutes or until the vegetables are tender.
- Increase the heat to medium and add the ground beef. Cook 7-8 minutes or until the beef is browned, breaking it up with a wooden spoon as it cooks.
- Stir in the garlic, tomato paste, salt, black pepper and nutmeg and sauté 30-60 seconds or until the garlic is fragrant.
- Increase the heat to medium-high and add the wine.
- Let simmer, stirring occasionally, until the wine has almost evaporated.
- Add the stock and milk and bring to a simmer. Season with the salt and black pepper.
- Reduce the heat to a low simmer and let cook 15-20 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust the seasoning, if necessary.
- While the Bolognese cooks, bring a large pot of salted water to a boil.
- Add the pasta and cook a few minutes less than listed in the package directions.
- Use a glass measuring cup to draw 1 cup of pasta water from the pot.
- Drain the rest of the liquid.
- Use tongs to transfer the linguine to the Dutch oven with the Bolognese.
- Add the pasta water and half of the grated Parmesan cheese and toss with the tongs until the pasta water has thickened the Bolognese and easily coats the linguine.
- Transfer the linguine to a serving dish or in individual bowls and top with the remaining Parmesan and parsley.
- Serve immediately.
Recipe Substitutions and Alterations
- For the ground beef: You can use any ground meat or substitute for plant-based ground 'meat'.
- For the red wine: You could also use dry white wine.
- For the evaporated milk: Sub with half and half or cream for a richer version.
- For the pasta: Use any fresh or dried pasta. Follow the package directions for cooking.
Nutrition Considerations
- To make this gluten free: Swap in gluten free pasta. Be sure all other ingredients are gluten free.
- To make this dairy free: Omit the evaporated milk and add more stock to the sauce.
- To make this nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
- To make this egg free: This recipe does not contain eggs.
Comforting pasta recipes to devour
- One Pot Curry Pasta
- Lemon Asparagus Pasta
- Broccoli Pesto Pasta
- Tuna Pesto Pasta
- Pasta Calabrese with Artichokes
- Brussels Sprouts Sausage Pasta
Linguine Bolognese
The best ever linguine bolognese! It's the ultimate comfort food dish with al dente pasta and a meaty beef bolognese made with mirepoix, tomato paste, stock, red wine and Parmesan cheese.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 8
- Category: Main Course
- Method: Stove-Top
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- ½ medium white or yellow onion, peeled and diced
- 1 medium carrot, peeled and diced
- 1 medium stalk celery, diced
- 1-pound ground beef
- 3-4 cloves garlic, peeled and minced
- 5 tablespoons tomato paste
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ½ cup dry red or white wine
- 1 cup unsalted beef stock
- ½ cup evaporated milk
- 1-pound fresh or dried linguine
- ½ cup freshly grated Parmesan cheese
- ½ cup flat-leaf Italian parsley, roughly chopped
Instructions
- Heat the olive oil in a Dutch oven to medium-low.
- Add the onion, carrot and celery and cook 5-6 minutes or until the vegetables are tender.
- Increase the heat to medium and add the ground beef. Cook 7-8 minutes or until the beef is browned, breaking it up with a wooden spoon as it cooks. Stir in the garlic, tomato paste, salt, black pepper and nutmeg and sauté 30-60 seconds or until the garlic is fragrant.
- Increase the heat to medium-high and add the wine. Let simmer, stirring occasionally, until the wine has almost evaporated.
- Add the stock and milk and bring to a simmer. Season with the salt and black pepper. Reduce the heat to a low simmer and let cook 15-20 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust the seasoning, if necessary.
- While the Bolognese cooks, bring a large pot of salted water to a boil. Add the pasta and cook a few minutes less than listed in the package directions. Use a glass measuring cup to draw 1 cup of pasta water from the pot. Drain the rest of the liquid.
- Use tongs to transfer the linguine to the Dutch oven with the Bolognese. Add the pasta water and half of the grated Parmesan cheese and toss with the tongs until the pasta water has thickened the Bolognese and easily coats the linguine.
- Transfer the linguine to a serving dish or in individual bowls and top with the remaining Parmesan and parsley. Serve immediately.
Notes
Substitution Tip: Use any long strand pasta you like, such as pappardelle, tagliatelle, spaghetti or bucatini.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 416
- Sugar: 6g
- Sodium: 399mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 42mg
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