Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil (divided)
  • 1 ½ pounds ground sirloin
  • 1 large onion (finely chopped)
  • 2 carrots (peeled and finely chopped)
  • 2 stalks celery (finely chopped)
  • 3 garlic cloves (minced)
  • Coarse or kosher salt and freshly ground pepper to taste
  • 1 cup dry red wine
  • 1 35-ounce can tomato puree
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • Generous pinch red pepper flakes (optional)
  • ¾ cup whole milk
  • ⅓ cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 pound dried linguine
  • ½ cup slivered fresh basil leaves for serving (optional)

Instruction

  • In a large stockpot or Dutch oven, heat one tablespoon of the olive oil over medium heat. Add the beef and sauté for 6 to 8 minutes, until it is browned, then drain in a colander and set aside.
  • Heat the remaining tablespoon of olive oil in the same pot, then add the onions, carrots, and celery for 5 minutes until tender and lightly browned. Add the garlic and cook for another minute until you can smell the garlic. Season with salt and pepper, add the red wine, and stir and scrape any bits from the bottom.   Add the tomato puree, tomato paste, oregano, and red pepper flakes if using. Return the browned beef to the pot and simmer for 20 minutes until the sauce is nicely thickened.
  • Add the milk and ½ cup Parmesan and cook for another 10 minutes until the sauce is creamy and thick.
  • Meanwhile, heat a large pot of water over high heat until it is boiling, salt the water generously, return the water to a boil, and cook the pasta according to package directions. Drain the pasta, and return it to the pot. Add the Bolognese sauce and stir to coat the pasta well with the sauce. Serve hot, sprinkled with fresh basil if desired.