Linguine Bolognese Recipe (Linguine With Meat Sauce)
This Linguine Bolognese is the ultimate comfort food. It combines al dente linguine with a hearty meat sauce that's been simmered to perfection in a Dutch oven. Whether you're cooking for a family dinner or impressing guests, this easy and delicious meal will be one that you keep coming back to.
Servings: 4
Calories: 931kcal
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 4 oz Pancetta
- ½ Onion yellow
- 1 Carrot
- 1 Celery Stalk
- 1 lb Ground Beef 80/20, Grass-Fed
- 1 tablespoon Tomato Paste
- 1 tablespoon Fresh Herbs use what you like (rosemary, oregano, thyme etc)
- ½ cup Red Wine
- 28 oz Marinara Sauce
- 1 cup Beef Broth
- ⅓ cup Half & Half
- ¼ teaspoon Sea Salt adjust to taste
- ¼ teaspoon Pepper
- 16 oz Linguine gluten-free
- Parmigiano Reggiano to taste
Instructions
- Preheat the oven: Preheat your oven to 300 degrees. f.
- Prepare the sauce: 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.
- 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.
- 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 sauce, along with 1 cup beef broth, and ½ teaspoon salt. Stir to combine and bring to a simmer.
- 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.
- Cook the Pasta: While the sauce finishes in the oven, cook the linguine in a large pot of salted water according to package instructions. You will wan 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 sauce if needed.
- 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 sauce along with some freshly grated parmesan cheese, and toss with tongs until the sauce lightly coats the pasta. If the sauce 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.
Notes
Tips and tricks
- While the sauce cooks, a layer of fat will rise to the top. Just stir it back into the sauce, and once it is done, spoon out a few tablespoons of fat (or leave it in for additional flavor, depending on your preference for added fat with your meal).
- If your sauce is not thinking up fast enough, you can crack the lid or remove it altogether. This will help the liquid evaporate.
- For a little extra flavor, you can add a parmesan cheese rind to the sauce, as it cooks in the oven. Just be sure to remove it before serving!
- Remember to reserve about a cup of pasta water, as this will help your sauce stick to the pasta and can also be used to thin out your bolognese.
Nutrition
Calories: 931kcal | Carbohydrates: 99g | Protein: 41g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1771mg | Potassium: 1366mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3567IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 6mg
