Linguine Bolognese Recipe
made from scratch linguine, traditional beef ragù, fresh herbs, grana padano cheese & garlic ciabatta baguette
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Ingredients
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Pasta
Bolognese Sauce
Garlic Ciabatta Baguette
Garnish
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, add the eggs, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.
- 2
Rest the Dough
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- 3
Roll the Pasta
Cut the rested dough into quarters. Using a pasta machine or rolling pin, roll out each piece into thin sheets, about 1/16 inch thick. Cut the sheets into linguine strips.
Bolognese Sauce Preparation
- 4
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking until softened, about 5-7 minutes.
- 5
Cook the Beef
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 8-10 minutes.
- 6
- 7
Simmer the Sauce
Reduce heat to low and simmer for at least 30 minutes, stirring occasionally. Stir in the fresh basil just before serving.
Garlic Ciabatta Baguette Preparation
- 8
Prepare the Baguette
Preheat the oven to 375°F (190°C). In a small bowl, mix the softened butter, minced garlic, and chopped parsley together.
- 9
- 10
Bake the Baguette
Place the baguette halves on a baking sheet and bake for 10-12 minutes until golden and crispy.
Assembly
- 11
- 12
Combine Pasta and Sauce
Toss the cooked linguine with the Bolognese sauce, adding reserved pasta water as needed to reach desired consistency.
- 13
