Authentic Italian Bolognese Linguine

Ingredients

Parmesan cheese, freshly grated

1/2 cup

Salt and pepper

to taste

Linguine

1 pound

Canned tomatoes, crushed

28 ounces

Red wine

1/2 cup

Tomato paste

2 tablespoons

Ground beef

1 pound

Celery, finely chopped

2 stalks

Carrot, finely chopped

1 large

Garlic, minced

2 cloves

Onion, finely chopped

1 medium

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the finely chopped onion, minced garlic, finely chopped carrot, and finely chopped celery to the pan. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the ground beef to the pan and cook until browned. Break the meat into small pieces as it cooks.
4. Stir in the tomato paste and red wine. Allow the mixture to simmer for a few minutes until the alcohol evaporates.
5. Add the crushed canned tomatoes and season with salt and pepper. Reduce heat to low, cover the pan, and let the sauce simmer for about 45 minutes, allowing the flavors to meld together.
6. While the sauce is simmering, cook the linguine according to the package instructions until al dente. Drain the pasta, reserving about a cup of the pasta water.
7. Add the drained linguine to the pan with the Bolognese sauce. Toss well to combine, adding a bit of the pasta water if needed to loosen the sauce.
8. Serve the Bolognese Linguine hot, with a generous sprinkle of freshly grated Parmesan cheese on top. Enjoy!