Coarse or kosher salt and freshly ground pepper to taste
1cupdry red wine
1 35-ounce can tomato puree
3tablespoonstomato paste
2teaspoonsdried oregano
Generous pinch red pepper flakesoptional
¾cupwhole milk
⅓cupfreshly grated Parmesan cheeseplus extra for serving
1pounddried linguine
½cupslivered fresh basil leaves for servingoptional
Instructions
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.
Notes
If you’d like to make it with half ground beef and half ground pork, that’s also a classic Bolognese meat sauce combo. This quick Bolognese recipe makes a sauce is very thick, truly a ragu, and intended to be that way.