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.
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 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 Milk or half and 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.4 oz Pancetta, ½ Onion, 1 Carrot, 1 Celery Stalk, 1 tbsp Tomato Paste, 1 tbsp Fresh Herbs, 1 tbsp Extra Virgin Olive Oil
- 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.1 lb Ground Beef
- 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 and pepper. Stir to combine and bring to a simmer.½ cup Red Wine, 28 oz Marinara Sauce, 1 cup Beef Broth, ¼ tsp Sea Salt, ¼ tsp Pepper
- 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.⅓ cup Milk
- 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.16 oz Linguine
- 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.Parmigiano Reggiano
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
