Linguine Bolognese Recipe (Linguine With Meat Sauce)

Linguine Bolognese is a classic Italian pasta dish made with tender linguine tossed in a rich, slow-simmered meat sauce with ground beef, pancetta, and vegetables. It's a comforting dinner that works just as well for a family meal as it does for entertaining, and most of the cooking time is hands-off. Unlike quick stovetop versions, this recipe braises the sauce low and slow in a Dutch oven for deep, rich flavor and tender beef.

Over the years, I've had the opportunity to visit Italy several times. I've eaten my way through countless plates of pasta and glasses of incredible wine, which deepened my appreciation for the art of Italian cooking.

I've tasted numerous variations of Bolognese during my travels, but this recipe holds a special place in my heart. It isn't 100% traditional, but it still hits the spot. The meat cooks low and slow for hours until it's incredibly tender, and the sauce practically melts in your mouth.

A good Bolognese recipe is something I believe every home cook should have in their arsenal. While the idea of making a flavorful sauce can feel intimidating, I promise this one is simple to make. Everything starts right in the Dutch oven, then the sauce braises low and slow in the oven while you go about your day. That long, gentle cook is what gives the beef time to become tender and the sauce time to develop so much flavor.

If you love letting your Dutch oven do most of the work, try my Dutch Oven Short Rib Rigatoni, Dutch Oven Lasagna With Cottage Cheese, or Dutch Oven Meatballs next. And while the Bolognese is cooking, pour yourself an Aperol Soda and check out my guide to the Top 10 Foods that pair well with Barolo wine.

Ingredients You'll Need

• Extra Virgin Olive Oil: You won't need much, just a little oil to coat the Dutch oven. My favorite oil is from TDC Mercantile.
• Pancetta: This will add a layer of depth to the dish. If you don't like pancetta you can leave it out.
• Onions: You can use any color onion, but I prefer sweet yellow onion for the added flavor. You can certainly use a white onion if that's what you have on hand.
• Carrots: Add natural sweetness that balances out the acidity in the sauce. 
• Celery: Celery is part of the holy trinity or "soffritto" in Italian cooking. "Soffrito" consists of onions, carrots, and celery, and this combination is often used as the base in many Italian sauces, soups, and stews, and helps add a depth of flavor.
• Ground Beef:  I prefer 85/15 grass-fed ground beef for this recipe. It has enough fat to stay tender during the long cook and gives the sauce plenty of rich beef flavor. This is the ground beef that turns simple linguine with ground beef into a rich, hearty bolognese. We've been getting all of our meats from Butcher's Box, as they deliver straight to our doorstep.
• Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
• Aromatics: You can get creative here and use some or all of the fresh herbs mentioned below. I love a lot of aromatics, and I end up using whatever is in my garden. You can use Thyme, Oregano, Marjoram, Rosemary, or Bay Leaves. If you don't have or like one of these herbs, leave 'em out! 
• Red Wine: Crack open a good bottle of red wine, as it will add so much depth to your dish. Also, you can enjoy the rest with your linguine bolognese. You can learn all about the wine I drink and the importance of drinking clean Dry Farmed Wine.
• Marinara Sauce: Yep, I like using a marinara rather than the typical crushed tomatoes often found in most of the traditional recipes. I like using Rao's Marinara, as it is made with real food ingredients and no added sugar. You can find Rao's at Costco and save a few bucks!
• Beef Broth: Store-bought or homemade. The broth will add an extra layer of depth.
• Whole Milk: Provides richness and helps balance the acidity of the tomatoes, creating a smoother consistency. You can also use heavy cream or half-and-half if you like.
• Sea Salt & Black Pepper: Essential for seasoning and bringing out the flavors of all other ingredients.
• Linguine: This recipe is intended to be gluten-free, so be sure to read the package labels. Additionally, you can make this with regular linguine if gluten is not an issue for you. 
• Parmigiano Reggiano: Adds a salty, umami finish to the dish, enhancing its overall flavor and providing a traditional topping.

How To Make Linguine Bolognese In A Dutch Oven

This Dutch oven Bolognese starts on the stovetop to build flavor, then finishes low and slow in the oven.
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Preheat the oven & prepare the sauce: Preheat your oven to 300 degrees f. Heat olive oil in a large Dutch oven over medium heat. Add the diced pancetta and cook until browned.

Reduce the heat to low and add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes. Next, add the tomato paste and herbs, stir to combine, and cook for 2-3 minutes.

Step 2. Brown the meat: Push the veggies to the side of the Dutch oven and add the ground beef. Break the ground beef up with your wooden spoon and cook until the outside has caramelized. You do not need to cook the meat through at this point.

Step 3. Add the liquids: Stir to combine the veggies and beef, then add the red wine and increase to medium-high heat. Cook the mixture for 2-3 minutes until the wine reduces down by half. Add the marinara, along with 1 cup beef broth, and ½ teaspoon salt. Stir to combine and bring to a simmer.

Step 4. Finish the Sauce: Put the lid on the Dutch oven and transfer to the oven and cook for 2.5 hours. You will want to check on the bolognese and give it an occasional stir during this time. After 2.5 hours, add the milk and stir, then put the sauce back in the oven for another 45 minutes.

Step 5. Cook the Pasta: While the sauce is finishing in the oven, cook the linguine in a large pot of salted water according to package instructions. You will want to cook the linguine pasta until al dente. Reserve a cup of pasta water before draining the pasta. This will help thin out the bolognese if needed.

Step 6. Combine and Serve: In a large skillet over medium-low heat, place just enough sauce to coat the amount of pasta you are planning to serve. Add the cooked pasta to the bolognese along with some freshly grated parmesan cheese, and toss with tongs until the bolognese lightly coats the pasta. If the bolognese is too thick, use some of the reserved pasta-water to help thin out the sauce. You don't want to skip this step, as this will ensure that the sauce sticks to your linguine. Top with fresh basil or parsley. 

Storage and reheating

• Storage: Store leftover bolognese sauce in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of broth if the sauce has thickened. It's best to store the pasta separately, or cook a new batch of pasta and toss with the sauce once it's warmed through.
• Freezing: The Bolognese freezes well! Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.