Best 5 Linguini Alla Bolognese Recipes

BEEF BOLOGNESE WITH 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.

PASTA BOLOGNESE

Steps:

• In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
• Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
• Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

LINGUINI ALLA BOLOGNESE

Steps:

• Start with a large pan over medium heat. Once hot, add olive oil and garlic and cook until garlic start to brown.
• Add the onions, carrots and celery, and cook until the onions become translucent.
• In a separate saute pan brown the pancetta.
• When the onions are translucent, deglazed the pan with the white wine and allow to cook off before adding the beef and pork.
• Drain the fat from the pancetta and add to the meat mixture.
• As the meat cooks, slowly lower the heat until it's on low.
• When the meats are finished, strain the fat and discard it.
• Now add the rest of ingredients.
• Simmer for 20 minutes.
• Sever over linguine.

PASTA ALLA BOLOGNESE

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
• Cost per recipe*: $5.91.
• Cost per serving*: $1.48.
• *Based on average retail prices at national supermarkets.

LINGUINI ALLA BOLOGNESE

Steps:

• In a large saucepan over medium heat saute onions, carrots, garlic and zucchini in butter and oil for 2 minutes. Add beef or turkey and sausage. Break the meat into small pieces and season with salt and pepper. Cook for 5 minutes. Remove from heat and drain off butter and oil.
• Return the pan to the stove and add the basil and red wine. Saute 2 min to reduce the wine. Stir in tomatoes, tomato paste and cook for about 20 min stirring occasionally.
• Stir in whipping cream until the sauce turns pink. Cook sauce for 5 min more until bubbly. Stir in Parmesan cheese. The last 10 minutes the sauce is cooking in a large pot boil 6 quarts of water. Cook linguini until tender around 10 minutes; drain. Plate the linguini, top with bolognese sauce and sprinkle with a bit more cheese.