LINGUINE BOLOGNESE

Linguine bolognese

LINGUINE BOLOGNESE

All these years of cooking and I’ve never made a proper bolognese sauce. Surprising, I know. Perhaps it was because growing up I was allergic to tomatoes. Or maybe it’s because my mom’s meat sauce was superior that I didn’t care for a traditional bolognese. Whatever the reason, I’m here to finally make a classic linguine bolognese! And boy, was it tasty AF.

There’s something about a classic bolognese sauce that brings me so much comfort. I think that goes for tomato-based pasta sauces in general. So hearty, so comforting and best served on a cold autumn day with a good helping of cheese and crusty bread.

Of course, I had to stray away from being super classic and put my own twist in this recipe. I didn’t have any wine so I’ll have to remake this recipe with wine instead one day. One thing I did sneak into this recipe was a few dashes of fish sauce. David Chang puts fish sauce into EVERYTHING so I thought I’d do the same. It adds a wonderful umami to the dish and you should all know by now how much I enjoy my salt…

My linguine bolognese is a great recipe to whip up on these chilly autumn days. Can you say comfort food?!

LINGUINE BOLOGNESE - serves 4 — 6

  • 1 lb linguine

  • 1/3 cup vegetable oil

  • 1 large yellow onion, diced

  • 1 head garlic, minced

  • 4 small carrots, peeled and diced

  • 2 celery stalks, diced

  • 1/2 lb ground beef

  • 1/2 lb ground pork

  • 1/2 pkg bacon (6 strips)

  • 1 (28oz) can crushed tomatoes

  • 2 cups vegetable stock

  • 1 (6oz) can tomato paste

  • 1 cup pasta water

  • ½ tbsp dried oregano

  • 1 bay leaf

  • 1 tbsp fish sauce

  • kosher salt (if needed)

  • freshly ground black pepper

  1. Cook the linguine according to packaged directions in a pot of heavily salted water. Drain the pasta and reserve 1 cup of pasta water and set aside.

  2. In a large pot, heat the vegetable oil until hot over medium-high heat. Add in the onions, celery, carrots and garlic until soft and translucent, about 5 minutes.

  3. Add in ground beef and bacon and saute until cooked through.

  4. Stir in the tomato paste. Next, add in the crushed tomatoes, stock, tomato paste, pasta water, oregano and bay leaf. Cook until the mixture begins to thicken. Lastly, add in the fish sauce, additional salt if needed and freshly ground black pepper and lower the heat to a simmer. Simmer for 30 minutes.

  5. Toss with the linguine and top with grated grana padano.

AMERICAN, ITALIAN, MEATStephanie SiaComment