- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon. Remove excess fat if necessary.
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Add chopped onion, carrots, celery, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.
- Pour in red wine (if using) and let it simmer for 2-3 minutes to cook off the alcohol.
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Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, dried thyme, salt, and black pepper.
- Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally.
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Cook linguine pasta according to package instructions. Drain and set aside.
- Adjust the seasoning of the Bolognese sauce if needed and stir in chopped fresh parsley.
- Serve the Beef Bolognese over cooked linguine pasta.
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Garnish with grated Parmesan cheese.
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