Best 4 Beef Bolognese With Linguine Recipes

Indulge in a culinary journey with our delectable Beef Bolognese with Linguine recipe, a classic Italian dish brimming with rich flavors and textures. This hearty and satisfying meal features a luscious Bolognese sauce, a symphony of slow-simmered ground beef, aromatic vegetables, and a medley of herbs and spices, all enveloped in a velvety tomato sauce. Perfectly complementing the sauce is the al dente linguine pasta, providing a delightful bite and a perfect vessel for capturing every morsel of the flavorful sauce. With its effortless preparation and irresistible taste, this Beef Bolognese with Linguine is sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

LINGUINI BOLOGNESE WITH PANCETTA, BEEF, TOMATO SAUCE, HERBS AND PARMESAN

Linguini Bolognese with Pancetta, Beef, Tomato Sauce, Herbs and Parmesan image

Provided by Damaris Phillips

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound fresh linguini
3 ounces pancetta, sliced medium thick
2 tablespoons olive oil
4 cloves garlic, minced
1/2 carrot, small dice
1/2 red onion, small diced
6 ounces ground beef
Two 15-ounce cans whole peeled tomatoes
2 sprigs fresh thyme, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Handful fresh basil leaves
1/2 bunch fresh parsley, chopped
1 ounce Parmesan, shaved

Steps:

Cook the pasta according to directions and reserve.
In a medium saucepot, saute the pancetta with the olive oil. Add the garlic, carrots and onions and saute until tender.
Add the beef and saute until brown. Add the tomatoes and crush with a wooden spoon. Add the thyme and cook 30 minutes to an hour, stirring occasionally. Season with salt and pepper.
At the last minute, add the basil. Toss the pasta with the sauce, top with parsley and Parmesan.

BEEF BOLOGNESE WITH LINGUINE

Beef Bolognese with Linguine image

After much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It's perfect for feeding a house full of guests. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 18 servings.

Number Of Ingredients 20

Ingredients

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 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

Steps:

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.

Nutrition Facts : Calories 269 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 938mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.

BEEF BOLOGNESE

Beef Bolognese image

Provided by Michael Symon : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 pound ground beef (80/20)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 large yellow onion, finely chopped
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup dry white wine
1 cup whole milk
Parmesan, for serving

Steps:

Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes.
Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.

BEEF BOLOGNESE - DELISH!

Beef Bolognese - Delish! image

Eva Longoria is a fabulous cook. She developed this recipe through many trial and error attempts, until it was perfected. Now we can all benefit from her trials. This is a really delicous bolognese. I hope you enjoy it as much as we do!

Provided by LifeIsGood

Categories Spaghetti

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups yellow onions, chopped
8 garlic cloves, minced
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup olive oil
kosher salt & fresh ground pepper, to taste
2 lbs ground beef (or turkey)
1 1/2 cups beef broth, low sodium, plus more if needed
1/2 cup dry red wine
1/2 cup dry white wine
4 cups tomato sauce, plus more if needed
1/4 cup ketchup
2 bay leaves (fresh or dried)
2 sprigs fresh thyme
3 tablespoons dried oregano

Steps:

In a food processor, pulse the onions, garlic, celery and carrots until finely chopped.
In a Dutch oven (or large soup pot), heat the oil over medium heat. Add the onion mixture with a pinch each of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ground beef and cook, stirring occasionally, until cooked through, about 8 to 10 minutes. Add the broth and the red and white wines and simmer for 10 minutes.
Add the tomato sauce, ketchup, bay leaves, thyme, oregano, 1 t. salt and 1/2 t. black pepper. Bring to a boil,then reduce the heat to low and simmer, covered, for about 30 minutes. Check on it occasionally during the cooking time and add more broth or tomato sauce if a saucier consitency is desired.
Remove and discard the bay leaves and thyme sprigs. Serve the beef bolognese over any pasta and enjoy!

Nutrition Facts : Calories 451.3, Fat 31, SaturatedFat 8.6, Cholesterol 77.1, Sodium 981.9, Carbohydrate 14.8, Fiber 3.2, Sugar 9, Protein 24.1

Tips:

Use good quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
Brown the beef well. This will help to develop flavor and add depth to the sauce.
Don't overcrowd the pan. If you add too much beef to the pan at once, it will not brown properly and will release too much liquid, making the sauce watery.
Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
Season the sauce to taste. Add salt, pepper, and other herbs and spices as desired.
Serve the sauce over your favorite pasta. Linguine, spaghetti, and penne are all good choices.
Garnish the dish with grated Parmesan cheese and fresh parsley.

Conclusion:

Beef bolognese is a classic Italian dish that is sure to please everyone at the table. It is a hearty, flavorful sauce that is perfect for a cold winter night. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that your family and friends will love.