Beef Bolognese with Linguine

By á-178825

18 servings. 1 c each.

Ingredients

• 3 lb 90% lean ground beef
• 1/3 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
• 1 1/2 t coarsely ground pepper
• 1/4 t crushed red pepper flakes
• 1 1/2 c dry red wine
• 3 cans (28 oz each) diced undrained tomatoes
• 1 1/2 c beef stock
• 6 bay leaves
• 3 c 2% milk
• 3/4 c grated Parmesan cheese
• Hot cooked pasta (linguine or angel hair)
• Add'l grated Parmesan

Preparation

Step 1

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.