Beef Bolognese with Linguine Recipe
"After much research, tasting and tweaking, I finally came up with this recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of holiday guests the Sunday before or after Christmas. —Christine Wendland, Browns Mills, New Jersey..."
INGREDIENTS
•
3 pounds lean ground beef (90% lean)
•
1/3 cup California Olive Ranch® 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 coarsely ground pepper
•
1/4 teaspoon crushed red pepper flakes
•
1-1/2 cups dry red wine
•
3 cans (28 ounces each) diced tomatoes, undrained
•
1-1/2 cups beef stock
•
6 bay leaves
•
3 cups 2% milk
•
3/4 cup grated Parmesan cheese
•
Hot cooked linguine
•
Additional grated Parmesan cheese, optional
Comments & Reviews
Just A Pinch Sweepstakes