Name: Nazar Turkish Kitchen + Bars LINGUINE BOLOGNESE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 0.5 cup carrot, finely diced; 0.5 cup celery stalks, finely diced; 3 count garlic cloves, minced; 500 g lean ground beef (mince); 75 g pancetta or streaky bacon, finely chopped (optional); 2 tbs tomato paste; 150 ml dry red wine; 800 g canned crushed tomatoes; 250 ml beef stock; 125 ml whole milk; 1 count bay leaf; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp granulated sugar (to balance acidity); 1.5 tsp salt; 1 tsp freshly ground black pepper; 2 tbs fresh parsley, chopped (optional, for finish); 400 g dried linguine; 1 tbs salt (for pasta water); 250 ml reserved pasta cooking water; 100 g freshly grated Parmesan; 30 g Parmesan shavings (for serving); 1 tsp extra virgin olive oil (optional drizzle)

Method

Bolognese sauce

Prepare aromatics

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add olive oil and butter. When butter is melted and foaming, add the diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Render pancetta (if using) and brown mince

If using pancetta, push the softened vegetables to one side, add pancetta and cook until it starts to render fat, about 3 minutes. Add the ground beef, break it up with a wooden spoon and spread out to contact the pan. Increase heat to medium-high and brown without stirring too often so that meat develops color, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper as it browns.

Deglaze with wine and add tomato paste

Push the browned meat and vegetables to the center, add tomato paste and cook, stirring, for 2 minutes to caramelize and develop flavor. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Allow the wine to reduce by about half, 3–5 minutes.

Add tomatoes, stock and milk

Stir in the crushed tomatoes, beef stock and whole milk. Add the bay leaf, dried oregano, dried basil, sugar, remaining salt (adjust if needed) and remaining black pepper. Bring to a gentle simmer.

Slow simmer

Reduce heat to low so the sauce barely simmers. Partially cover the pot and simmer gently, stirring occasionally, for 60–90 minutes to concentrate flavors. If sauce becomes too thick, add a splash of beef stock or water. Taste after 45 minutes and adjust seasoning as needed. Remove bay leaf before finishing.

Finish sauce

Stir in chopped fresh parsley (if using) and 50 g freshly grated Parmesan just before tossing with pasta to add richness and help the sauce cling to the noodles.

Pasta & finishing

Cook linguine

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the linguine. Cook according to package instructions until just shy of al dente (usually 1–2 minutes less than package time), about 8–10 minutes depending on brand. Reserve about 250 ml of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return drained linguine to the pot or a large sauté pan over low heat. Add enough Bolognese sauce to coat the pasta (approximately all of the sauce for 4 servings). Add 2–4 tbsp reserved pasta water as needed and toss vigorously for 1–2 minutes so the sauce emulsifies with the starchy water and clings to the linguine. Stir in 50 g freshly grated Parmesan (from ingredients) to enrich the pasta further. Adjust consistency with more reserved water if needed.

Plate and serve

Divide linguine among 4 warm plates. Spoon extra Bolognese over each portion. Top with Parmesan shavings, an extra sprinkle of freshly ground black pepper and a light drizzle of extra virgin olive oil if desired. Serve immediately.

Linguine Bolognese Recipe