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Linguine with Bolognese Sauce

Linguine with Bolognese Sauce is a delicious, classic Italian pasta dish with a thick, tomato-based meat sauce.

linguine with bolognese in a bowl

September 25th is National Linguine Day. Today is a day to make your favorite linguine recipe. I suggest Clam Linguine, Shrimp Scampi Linguine or this Linguine with Bolognese Sauce. Celebrate your linguine today by sharing a picture on social media with the hashtags #NationalLinguineDay, #LinguineDay and #RecipesForHolidays. Be sure to check out my September Food Holidays page so you can follow along with all of the food holidays for the month of September!

“I’d much rather eat pasta and drink wine than be a size 0.”

-Sophia Loren

The History of Linguine:

Linguine is a long pasta kind of like flat spaghetti and not as wide as fettuccine. Linguine is derived from an Italian word that means, “little tongues.”

The first linguine dishes came from the Genoa and Liguria regions of Italy in the 1700’s. A typical dish of Ligurian families during that time was linguine seasoned with pesto, green beans and potatoes.

The most common way to make linguine nowadays is to make linguine alle vongole (linguine with clams).

ingredients displayed for linguine with bolognese sauce

Ingredients needed:

  • olive oil
  • butter
  • onion
  • carrot
  • celery
  • ground beef
  • white wine
  • canned crushed tomatoes
  • kosher salt and freshly ground black pepper
  • bay leaves
  • whole milk
  • Parmesan cheese
  • fresh parsley
  • linguine
three photos showing making of bolognese sauce

How to make Linguine with Bolognese Sauce:

The full, printable recipe is at the end of this post. First, you’ll make the bolognese sauce.

Cook the finely chopped veggies (carrot, onion and celery) in oil and butter until softened. Add the ground beef and cook until browned. Then add white wine and simmer until evaporated. Add crushed tomatoes, salt, pepper and bay leaves. Simmer for about 10 minutes. Turn down heat, add whole milk and simmer. Mix in the Parmesan cheese.

pot of linguine and pot with sauce

Combine cooked linguine with the bolognese sauce. Toss together to combine.

linguine with bolognese in a bowl

Plate individual servings, and add additional Parmesan cheese and a little bit of chopped fresh parsley.

pot of linguine with bolognese with two servings

Linguine with bolognese sauce is a fabulous dinner that everyone will love. Enjoy!

Fun Facts About Linguine:

  • Linguine is usually made of just 2 ingredients: durum wheat semolina and water.
  • Most pasta is served with tomato-based sauces, but linguine is usually served with pesto or seafood and lighter sauces. We defied tradition and served linguine with bolognese sauce!
  • Linguine can be made from both wheat and white flour. Wheat flour is the most common way it’s made in Italy.
  • Linguine is also known as bavette or trenette pasta.
  • Linguettine is a thinner version of linguine.
linguine with bolognese in a bowl

Linguine with Bolognese Sauce

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Great recipe for classic bolognese!


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 large stalk celery, finely chopped
  • 1 1/2 pounds lean ground beef
  • 1 cup dry white wine
  • One 28-ounce can crushed tomatoes
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 whole bay leaves
  • 1 cup whole milk
  • 1/2 cup shredded Parmesan, plus more for serving
  • 2 tablespoons fresh chopped parsley, for serving
  • 1 pound linguine pasta, cooked to al dente according to the package directions and drained


Add the oil and butter to a large, deep skillet over medium heat. Once melted, add the onion, carrot, and celery and cook for 5 minutes, stirring occasionally. 

Add the beef, turn the heat up to medium-high, and cook until browned, about 5 minutes, stirring occasionally with a wooden spoon to break up the meat. 

Add the wine and cook until it’s mostly evaporated off, about 5 minutes, stirring occasionally. 

Stir in the crushed tomatoes, salt, black pepper, and bay leaves. Cook (uncovered) until thickened, about 10 minutes, stirring frequently.  

Turn the heat down to medium and stir in the milk. Cook (uncovered) until the sauce is quite thick, about 5 to 8 minutes, stirring constantly. 

Stir in the shredded Parmesan and cooked pasta. 

Sprinkle the parsley on top and serve along with more Parmesan to sprinkle on top. 

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 596Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 115mgSodium: 755mgCarbohydrates: 39gFiber: 5gSugar: 10gProtein: 43g

*Nutritional information is estimated using a nutrition calculator. It is not likely to be 100% accurate.

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