Linguine with Bolognese Sauce
This is a delicious, classic Italian pasta dish with a thick, tomato-based meat sauce.
Foto: RecipeGirlIngredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, (chopped finely)
- 1 medium carrot, (chopped finely)
- 1 large celery stalk, (chopped finely)
- 1½ pounds lean ground beef
- 1 cup dry white wine
- 28 ounces canned crushed tomatoes
- 1¼ teaspoons kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 2 whole bay leaves
- 1 cup whole milk
- ½ cup shredded Parmesan cheese, (plus more for serving)
- 16 ounces linguine pasta, (cooked to al dente (then drained))
- 2 tablespoons chopped fresh Italian parsley, (for serving)
Steps
Add the oil and butter to a large, deep skillet over medium heat. Once melted, add the onion, carrot, and celery and cook for 5 minutes, stirring occasionally.
Add the beef, turn the heat up to medium-high, and cook until browned- about 5 minutes. Stir occasionally with a wooden spoon to break up the meat.
Add the wine and cook until it’s mostly evaporated off, about 5 minutes- stirring occasionally.
Stir in the crushed tomatoes, salt, black pepper, and bay leaves. Cook on low (uncovered) until thickened- about 30 minutes- stirring frequently.
Stir in the milk. Cook (uncovered) until the sauce is quite thick- about 15 more minutes, stirring constantly.
Stir in the shredded Parmesan. Stir in the cooked pasta, or add pasta to serving bowls with sauce spooned on top.
Sprinkle the parsley on top and serve along with more Parmesan to sprinkle on top.
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