Hearty Beef Bolognese Pasta with Linguine

Instructions

1. 1

   In a large stockpot, cook half the ground beef over medium heat until no longer pink, breaking it into crumbles, about 8-10 minutes. Remove the cooked beef with a slotted spoon and set aside. Repeat with the remaining beef, pouring off any drippings between batches.

2. 2

   In the same stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery; cook and stir until tender. Stir in 1 cup of the tomato paste and cook for 3 minutes longer. Add the garlic, dried herbs, and the cooked beef.

3. 3

   Stir in the red wine and bring to a boil; cook until the wine is almost evaporated. Add the diced tomatoes, beef stock, and bay leaves; return to a boil. Reduce the heat and simmer, uncovered, until the sauce reaches the desired consistency, about 3 hours, stirring in the milk halfway through cooking.

4. 4

   Remove the bay leaves. Stir in the remaining tomato paste and the Parmesan cheese; heat through. Serve the bolognese sauce over hot cooked linguine, garnishing with additional Parmesan cheese if desired.