Linguini Alla Bolognese
Dive into the savory depths of Italy with Linguini Alla Bolognese, a hearty and comforting pasta recipe that’s perfect for sharing. This classic dish pairs tender linguini with a rich, slow-simmered Bolognese sauce made from a harmonious blend of ground beef and pork, aromatic vegetables like onion, carrot, and celery, and layers of flavor from whole milk, dry white wine, and crushed tomatoes. The sauce develops its deep, complex taste as it gently simmers for up to two hours, creating a velvety texture that clings perfectly to the pasta. Topped with a generous sprinkle of grated Parmesan and a touch of fresh parsley, this dish is an irresistible combination of traditional Italian flavors. Ideal for cozy dinners or entertaining guests, this recipe promises a taste of authentic Italian comfort food in every bite.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 1 pound ground beef
- 0.5 pound ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 28 ounces canned crushed tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound linguini pasta
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat until the butter melts.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Add the ground beef and ground pork to the pot. Break the meat apart with a wooden spoon and cook until it is browned and no longer pink, about 8-10 minutes.
Stir in the milk and simmer gently until the milk has nearly evaporated, about 5-7 minutes.
Pour in the white wine and simmer until it has mostly evaporated, another 5-7 minutes.
Stir in the crushed tomatoes and add the bay leaf. Reduce the heat to low and let the sauce simmer uncovered for approximately 1.5 to 2 hours, stirring occasionally.
Season the sauce with salt and black pepper, adjusting to taste. Discard the bay leaf before serving.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the linguini according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Toss the cooked linguini with the Bolognese sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately, topped with grated Parmesan cheese and chopped fresh parsley if desired.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
