Categories: Beef- main dish
Ingredients
- 3 lbs. lean ground beef (90% lean)
- 1/3 cup olive oil
- 3 medium onions, chopped
- 3 large carrots, chopped
- 6 celery ribs, chopped
- 1 can (12 oz.) tomato paste, divided
- 9 garlic cloves, sliced
- 3 Tbsp. dried parsley flakes5 tsp. kosher salt
- 3 tsp. dried marjoram
- 1 1/2 tsp coarsely ground pepper
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 cups dry red wine
- 3 cans (28 oz. each) diced
- tomatoes, undrained
- 1 1/2 cups beef stock
- 6 bay leaves
- 3 cups 2 % milk
- 3/4 cup grated Parmesan cheese
- Hot cooked linguine
- Additional grated Parmesan cheese, optional
Directions
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In a stockpot, cook half of the beef over medium heat for 8 to 10 minutes or until no longer pink, breaking into crumbles. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
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In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook 3 minutes longer. Add the garlic, seasonings and beef.
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Stir in wine. Bring to a boil; cook util almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, for 3 hours or until desired consistency, stirring in milk halfway through cookig. Remove bay leaves. Stir in cheese and remaining tomato paste, heat through. Serve with linguine and, if desired, additional cheese.