Beef Bolognese with Linguine
Traditionally, bolognese is served with long, flat noodles called tagliatelle, but you can substitute fettucine or pappardelle pasta. Feeling adventurous? Dovetailing Tip: Cook an extra pound of ground beef to use in Skillet Nachos on day 3.
Prep time:
Cook time:
Serves: 18
Calories per serving: 248
Ingredients:
Cook time:
Serves: 18
Calories per serving: 248
3 pounds lean ground beef (90% lean)
1/3 cup olive oil
3 medium onions, chopped
3 large carrots, chopped
6 celery ribs, chopped
1 can (12 ounces) tomato paste, divided
9 garlic cloves, sliced
3 tablespoons dried parsley flakes
5 teaspoons kosher salt
3 teaspoons dried basil
3 teaspoons dried marjoram
1 1/2 teaspoons 1-1/2 coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1 1/2 cups 1-1/2 dry red wine
3 cans (28 ounces each) diced tomatoes, undrained
1 1/2 cups 1-1/2 beef stock
6 bay leaves
3 cups 2% milk
3/4 cup grated Parmesan cheese
Hot cooked linguine
Directions:
In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef.
Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking.
Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.
Source: tasteofhome.com
In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef.
Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking.
Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.