I mentioned in our How to Host an Al Fresco Dinner post that I love to suprise guests with a really casual, totally family style meal. For us, it was linguini bolognese. Selfishly because I could make 90% of it ahead of time but also because this recipe is SO freaking good. Guests just feel happy when they eat it. It’s kind of like kid food but updated with fresh linguini. And the best part about this sauce is that you literally can’t mess it up. It’s just a big pot of goodness that gets better and better with tweaks!
1 Hour/s 15 Minute/s
- 2 TBS olive oil
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 1/2 cup carrots, diced
- 1 lb ground beef (or any combo of beef/pork/turkey)
- 1 cup red wine
- 1 cup vegetable broth
- 1 28 ounce can of san marzano crushed tomatoes
- 1/4 cup basil
- 2 TBS butter, divided into 1 TBS
- 2 Tbs Heavy Cream
- 1 tsp salt, plus more for adjustments
- dash of pepper
- Saute the onion and carrots for about 5 minutes until the onion starts to look a bit translucent.
- Add the garlic and stir for about 1 minute, careful not to burn it. Bitter garlic is no good.
- Add in the ground beef and and brown completely. Once browned, toss in your red wine and your veggie broth and cook down by about 1/2, about 10 minutes on medium high.
- Add your tomatoes and salt cook over medium heat for 30 minutes to 1 hour.
- Add in basil, butter and cream. Stir to incorporate and simmer on loooow for 10 minutes. You're done. You can always add a bit more salt/pepper if needed!