Beef Bolognese with Linguine

18 servings. 1 c each.

Beef Bolognese with Linguine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    lb 90% lean ground beef

  • c EVOO

  • 3

    med onions, chopped

  • 3

    lg carrots, chopped

  • 6

    celery ribs, chopped

  • 12 oz can tomato paste, divided

  • 9

    garlic cloves, sliced

  • 3

    T dried parsley flakes

  • 5

    t kosher salt

  • 3

    t dried basil

  • 3

    t dried marjoram

  • t coarsely ground pepper

  • ¼

    t crushed red pepper flakes

  • c dry red wine

  • 3

    cans (28 oz each) diced undrained tomatoes

  • c beef stock

  • 6

    bay leaves

  • 3

    c 2% milk

  • ¾

    c grated Parmesan cheese

  • Hot cooked pasta (linguine or angel hair)

  • Add'l grated Parmesan

Directions

In stockpot cook half of beef over med heat for 8-10 min until no longer pink, breaking into crumbles. Remove beef with slotted spoon; set aside. Pour off drippings. Repeat with remaining beef. In same pot heat oil over med heat. Add onions, carrots & celery; cook & stir until tender. Stir in 1 c tomato paste; cook & stir 3 more min. Add garlic, seasonings & beef. Stir in wine. Bring to boil; cook until almost evaporated. Add tomatoes, stock & bay leaves; return to boil. Reduce heat; simmer uncovered for 3 hrs until desired consistency stirring in milk halfway through cooking. Remove bay leaves. Stir in cheese & remaining tomato paste; heat through. Serve with pasta & if desired add'l cheese.


Nutrition

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