Linguine With Red Wine Bolognese Sauce

Linguine with Red Wine Bolognese Sauce
Melanie Acevedo
Serves 4
preparation
20
minutes
cooking
35
minutes
other
0
minutes

Ingredients

1
tablespoon
olive oil
1
pound
ground chuck
1
cup
dry red wine
3/4
cup
whole milk
1
28-ounce can diced tomatoes
1/8
teaspoon
ground nutmeg
kosher salt and black pepper
2
tablespoons
chopped fresh parsley
1
pound
linguine
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.
Rori Spinelli-Trovato
September 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 211
  • 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
What does this mean? See Nutrition 101.