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Linguine With Red Wine Bolognese Sauce

Linguine with Red Wine Bolognese Sauce
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2000

Nutritional Information

  • Per Serving
  • Calories 795Calories From Fat 211
  • Fat 23g
  • Sat Fat 9g
  • Cholesterol 81mg
  • Sodium 1,288mg
  • Protein 45g
  • Carbohydrate 94g
  • Sugar 12g
  • Fiber 5g
  • Iron 7mg
  • Calcium 299mg
What does this mean? See Nutrition 101 .

Quick Tip

Ground Beef
Shop for ground beef with 20 percent fat (often labeled 80/20) and a bright red color—browning indicates the meat is not fresh.

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