Linguine Bolognese (Linguine alla Bolognese)

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This easy linguine alla bolognese is topped with a tomato-based meat sauce made from ground beef and pork, carrots, celery and onions. For a healthier version use ground turkey or whole wheat pasta! This homemade, one-pot recipe yields 6 servings.

If you can’t imagine having pasta without garlic bread, make sure you try this easy garlic knots recipe!

plate of a single serving of linguine topped with bolognese sauce

Why you’ll love this recipe

You’ll love this delicious recipe because it’s simple, versatile and has many of the classic elements of traditional bolognese. You can make the sauce ahead, store in the refrigerator or freezer, and thaw it for a quick meal during the week. This is my go-to recipe for Sunday meal prep!

Unlike many traditional bolognese recipes, this one is dairy-free in the sense that the sauce doesn’t contain milk or heavy cream. I list Pecorino-Romano as an ingredient but it’s optional and intended only as a garnish.

Frequently asked questions

What is bolognese?

It’s a thick tomato-based sauce that’s often made from pork and veal. Some cooks flavor it with diced pancetta and add a splash of milk or heavy cream to the sauce.

There’s a lot of dispute over the origin of Bolognese and what makes it ‘authentic’. It’s rumored to have originated in Bologna Italy, where it’s simply referred to as ragù.

This recipe doesn’t call for pancetta and doesn’t contain milk or cream. Cheese is listed as an ingredient, but mainly for garnish. It doesn’t have to be added.

What is the cooking time and can it be shortened?

Bolognese sauce needs to simmer for at least 2 hours. 3-4 hours is recommended. You can use an Instant Pot or pressure cooker to cut the time down to 30-40 minutes. Refer to the notes in the recipe card for pressure cooker instructions.

Ingredients

Here’s a list of everything you’ll need to make linguine alla bolognese. Refer to the recipe card at the bottom of this post for exact measurements.

Meat: 1 pound 80/20 ground beef and 1 pound ground sausage
Fresh herbs and aromatics: onion, head of garlic and fresh basil
Vegetables: celery hearts, carrots, baby bella or cremini mushrooms,
Dry seasonings: oregano, kosher salt, black pepper
Sauce ingredients: canned crushed tomatoes, tomato paste, red wine
Other ingredients: extra-virgin olive oil, linguine pasta, reserved pasta water, wedge pecorino-romano cheese (optional)

Should I use linguine or spaghetti?

I prefer the shape and texture of linguine because of how the sauce sticks, but a lot of people like to use spaghetti. I don’t find spaghetti ideal because the sauce doesn’t stick well due to its round shape, but you can certainly use it if you want!

Some other types of pasta that you can try are penne (the ridges help the sauce stick) or tagliatelle which are flat, wide egg-noodles. I list other substitutions below.

Variations and substitutions

Traditional bolognese – fry some diced pancetta or bacon before adding the onions, use ground veal instead of beef, keep the ground pork and stir in 2-3 tablespoons of heavy cream or milk once the sauce has 15-20 minutes left of cooking.
For a healthier/leaner option – replace the pork and beef with ground turkey and use whole wheat pasta.
Dairy-free bolognese – skip the cheese.
Vegan bolognese – use a plant-based substitute for ground beef and sausage.
Substitute the linguine with penne, bowties or tagliatelle. Avoid delicate pastas like angel hair as the sauce is a bit heavy.
Elevate this dish by using fresh pasta!

How to make linguine alla bolognese

Step 1: Roast the garlic

Leave the bulb in tact and cut the top off. Place on a sheet of foil and drizzle with 2 teaspoons of olive oil. Wrap the bulb in foil and roast at 400°F for 20 minutes.

Step 2: Prep the vegetables

Dice the onions, celery, carrots and mushrooms. Keep the mushrooms separate and set them aside.

Step 3: Sauté onions, carrots and celery

Heat 3 tablespoons of olive oil in a large pot or dutch-oven. Add the onions, carrots, celery and sauté until the onions are tender and fragrant.

sauteed carrots onions and celery in a pot

Step 4: Cook the mushrooms and garlic

Once the garlic has roasted and cooled, carefully unwrap the foil and squeeze each clove of garlic out of its casing. Add the mushrooms and garlic to the pot at the same time and cook 2-3 minutes, until the mushrooms start to sweat and get darker in color.

sauteed onions carrots, celery, mushrooms and garlic in a pot

Step 5: Add the meat and seasonings

Add the the ground beef and pork to the pan, then add the salt, pepper, and oregano. Break up the ground beef with a wooden spoon and cook until the meat is just slightly pink.

cooking step showing sauteed vegetables and ground meat in a pot

Step 6: Add tomato paste and cooking wine

Turn the flame down slightly and stir in the tomato paste until smooth, then add the cooking wine. Let the wine simmer over for 2-3 minutes, it should reduce in volume slightly.

cooking step showing the addition of tomato paste to the meat and sauteed vegetables — This photo was taken before the wine was added

Step 7: Add the tomatoes and let simmer

Add the crushed tomatoes to the pot, bring to a simmer, then cover the pot with a lid. Turn the flame down very low and let the sauce simmer for 3-4 hours. Make sure to lift the lid every 45 minutes or so to stir it.

Once the sauce has finished cooking, chop and stir in the fresh basil. Re-cover the pot with a lid. Let the sauce rest for 15-20 minutes.

final shot of cooked bolognese sauce in a pot

Step 8: Boil the pasta

While the sauce is resting, fill a stock pot with water and add 2-3 tablespoons of salt. Bring the water to a boil and add the linguine or pasta of your choice. Follow the al-dente instructions on the box of pasta.

Reserve 1-2 cups of the pasta water before draining. I like to rinse my linguine with cold water right after draining it so it doesn’t stick together.

Steps 9 & 10: Toss the pasta and serve

Using silicon tongs, toss the linguine in a splash of cooking water before adding the sauce. The starchy water helps the sauce adhere to the pasta. Add your desired amount of bolognese sauce and continue to toss until the linguine is coated.

Using a circular motion with your wrist, twist the pasta around the tongs. Plate each serving and top with more sauce, shredded cheese and some cracked black pepper. Garnish with fresh basil leaves.

dish of linguine topped with bolognese sauce, fresh basil and shredded romano cheese

Red wine makes an excellent pairing with linguine alla bolognese. I like the smooth, full-bodied taste of Malbec!

Follow these tips for the best results!

Use lean ground beef (80/20) so the sauce doesn’t get oily!
Al-dente pasta is highly recommended, otherwise it will get mushy when you toss it in the sauce. Refer to the package instructions for al-dente instructions.
Make sure to reserve the cooking water! The starch from the water helps the sauce stick to the pasta.
Only toss the amount of pasta that you intend to serve in the sauce, otherwise it will dry out when you reheat it.
Optional – add the rind of your cheese to the pot while the sauce cooks, it adds deep flavor/brininess to the sauce. The rind will become very soft while the sauce cooks. Discard the rind once the sauce finishes cooking.

Storing and reheating leftovers

Store leftover bolognese sauce in an airtight container in the refrigerator for up to 3 days. You can freeze the sauce for up to 3 months in a mason jar.

To reheat the sauce, thaw it first then re-heat in a sauce pan over medium heat. For pasta that’s already been tossed, re heat some leftover sauce first and toss the pasta in it.

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FOOD SAFETY TIPS

Here are some everyday food safety tips:

Don’t leave pasta or sauce sitting out at room temperature for extended periods. Pasta especially can grow bacteria very quickly! Store leftover pasta and sauce in an airtight container in the refrigerator.
Never leave the bolognese sauce or pasta unattended while cooking!
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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