Linguine With Red Wine Bolognese Sauce

linguine-red-wine-bolognese-sauce
Photo by Melanie Acevedo
Linguine With Red Wine Bolognese Sauce 2.2 31 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 795 calories
    • Calories 211 calories from fat
    • Fat 23 g
    • Sat Fat 9 g
    • Cholesterol 81 mg
    • Sodium 1,288 mg
    • Protein 45 g
    • Carbohydrate 94 g
    • Sugar 12 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 299 mg

Heat the oil in a large skillet over medium-high heat. Add the beef and cook, crumbling with a spoon, until no longer pink, 5 to 7 minutes.Add the wine and cook until the liquid has nearly evaporated, 4 to 6 minutes.Add the milk, tomatoes, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil.Reduce heat and simmer until the sauce begins to thicken, 15 to 20 minutes. Stir in the parsley.Meanwhile, cook the pasta according to the package directions. Drain, return it to the pot, and toss with the sauce. Serve with the Parmesan.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 pound ground chuck
  3. Check 1 cup dry red wine
  4. Check 3/4 cup whole milk
  5. Check 1 28-ounce can diced tomatoes
  6. Check 1/8 teaspoon ground nutmeg
  7. Check kosher salt and black pepper
  8. Check 2 tablespoons chopped fresh parsley
  9. Check 1 pound linguine
  10. Check 1/2 cup freshly grated Parmesan

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the beef and cook, crumbling with a spoon, until no longer pink, 5 to 7 minutes.
  2. Add the wine and cook until the liquid has nearly evaporated, 4 to 6 minutes.
  3. Add the milk, tomatoes, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil.
  4. Reduce heat and simmer until the sauce begins to thicken, 15 to 20 minutes. Stir in the parsley.
  5. Meanwhile, cook the pasta according to the package directions. Drain, return it to the pot, and toss with the sauce. Serve with the Parmesan.