There’s something undeniably comforting about a bowl of linguine Bolognese. It’s one of those dishes that feels like a warm embrace after a long day.
I first discovered the magic of linguine Bolognese during a cozy autumn evening when the chill in the air called for something soul-warming but not too heavy.
Unlike the thicker, more robust tagliatelle often used in traditional Bolognese, linguine offers a lighter touch, allowing the sauce to shine without overwhelming your palate.
This twist has made it a favorite in my kitchen, especially when I want to treat myself without the post-meal sluggishness.
But the true charm of this dish? It’s quick to pull together, making it perfect for a weeknight dinner that feels like a special occasion.
Give it a try, and you might just find yourself reaching for this recipe whenever you crave something both comforting and elegant.
Why I Love This Recipe
- Perfect for Busy Weeknights: This linguine Bolognese is quick and easy to prepare, making it ideal for when you want something delicious without spending hours in the kitchen.
- A Lighter Take on a Classic: I love how the linguine keeps the dish from feeling too heavy, letting you enjoy all the flavors without the after-dinner slump.
- Versatile and Customizable: Over time, I’ve experimented with adding a splash of red wine or swapping in turkey for the beef to lighten it up even more, and it always turns out fantastic.
- Comforting Yet Elegant: The dish offers all the warmth of a traditional Bolognese but with a refined twist that makes it feel special enough for a dinner party or date night.
Here Are Some Ideas To Change Up Your Bolognese
- Blend Proteins: Combine ground beef with pork, lamb, or turkey for a richer, more complex flavor.
- Enhance with Veggies: Add roasted red peppers, mushrooms, or eggplant for deeper, smoky notes.
- Tomato Paste Boost: Stir in tomato paste for a thicker, more concentrated sauce.
- Fresh Herbs: Finish with fresh parsley, basil, or thyme for a burst of flavor.
- Go Vegetarian/Vegan: Replace meat with lentils or mushrooms; skip cheese or use vegan alternatives for a plant-based version.
Linguine Bolognese Recipe
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon
- Colander
- Cutting Board
- Measuring Cups
- Grater
Ingredients
- 1 pound ground meat beef
- 12 ounces linguine
- 2 tablespoons olive oil extra virgin
- 4 cloves garlic sliced
- 1 small onion yellow
- 1 small carrot
- 1 small green bell pepper
- 1 small zucchini diced small
- 1 cup mushrooms about 6-7
- 28 ounces canned tomatoes crushed
- ½ cup red wine
- ¼ teaspoon fennel seed optional
- pinch red pepper flake optional
- 2 bay leaves optional
- 3 teaspoons kosher salt or to taste plus more for pasta water
- parmesan cheese optional
- fresh herbs like basil or parsley optional
Instructions
- Dice onion, carrots, green bell pepper, zucchini, and mushrooms evenly.
- Slice garlic and set aside.
- Boil a pot of salted water for the linguine.
- Heat oil in a stockpot or large pan over medium heat. Add diced vegetables and cook for 4-8 minutes until lightly browned.
- Add garlic and cook for 2 more minutes. Remove the vegetables from the pan.
- Brown ground meat with salt, chili flakes, and fennel seed (if using) for 4-8 minutes.
- Deglaze with red wine, then add Italian seasoning, salt, bay leaves, and crushed tomatoes. Return vegetables to the pot, simmer for 20 minutes. Add linguine to the sauce or serve with sauce ladled over. Top with parmesan and fresh herbs if desired.
Nutrition
What Pairs Well With Linguine Bolognese?
