🍝🍅 Linguine Bolognese
🧾 Ingredients (Serves 4–6)
For the Bolognese Sauce:
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2 tbsp olive oil
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1 small onion, finely diced
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1 carrot, peeled and finely diced
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1 celery stalk, finely diced
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3 cloves garlic, minced
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1 lb ground beef (or a mix of beef and pork/veal)
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2 tbsp tomato paste
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½ cup dry white or red wine
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1 (28 oz) can crushed tomatoes
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¾ cup milk or heavy cream (adds richness)
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Salt & pepper, to taste
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1 tsp dried oregano
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Optional: pinch of nutmeg or red pepper flakes
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Fresh basil or parsley for garnish
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Freshly grated Parmesan cheese
For the Pasta:
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12 oz linguine, cooked al dente in salted water
🔪 Instructions
1️⃣ Make the Bolognese
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In a large skillet or saucepan, heat olive oil over medium heat.
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Sauté onion, carrot, and celery for 6–8 minutes until softened.
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Add garlic and cook another 30 seconds.
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Add ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
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Stir in tomato paste and cook for 1–2 minutes.
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Pour in wine to deglaze the pan, scraping up browned bits. Simmer until mostly evaporated.
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Add crushed tomatoes, milk or cream, oregano, salt, pepper, and optional nutmeg.
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Simmer on low, uncovered, for 30–60 minutes, stirring occasionally. The longer, the better for flavor.
2️⃣ Cook the Linguine
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Boil in generously salted water until al dente.
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Reserve ½ cup pasta water before draining.
3️⃣ Combine & Serve
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Add cooked linguine directly to the sauce or serve the sauce ladled on top.
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Toss to coat, using a bit of pasta water if needed to loosen the sauce.
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Top with grated Parmesan and fresh herbs.
✅ Tips
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For a deeper flavor, simmer sauce for up to 2 hours — even better the next day!
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Swap ground meat with mushrooms or lentils for a vegetarian version.
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Want a silkier sauce? Add a splash more milk or a pat of butter before serving.
Would you like a one-pot version, a spicy arrabbiata twist, or how to make it gluten-free?
