Beef Bolognese with Linguine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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. Itâs perfect for feeding a house full of holiday guests the Sunday before or after Christmas. 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 |
Directions:
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).
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