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Linguine Bolognese

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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.

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

  1. Heat the olive oil in a Dutch oven to medium-low.
  2. Add the onion, carrot and celery and cook 5-6 minutes or until the vegetables are tender.
  3. 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.
  4. Increase the heat to medium-high and add the wine. Let simmer, stirring occasionally, until the wine has almost evaporated.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thehealthyepicurean.com/linguine-bolognese/